YOGURT- MARINATED LEG OF LAMB WITH CRUSHED OLIVE OIL POTATOES AND GRAINY MUSTARD

“Yogurt’s acidic tang breaks down some of the tougher leg muscles during marinating and, at the same time, tempers some of the meat’s natural gaminess.” — Graham Elliot

Makes: 4 servings.

4 cups (1 L) plain yogurt 6 garlic cloves, crushed Grated zest of 1 lemon 1 tbsp. (15 ml) whole black peppercorns, toasted (see note) 1 two-pound (900 kg) boneless leg of lamb 4 cups (1 L) beef stock, preferably homemade ½ cup (125 ml) whole-grain mustard 1 tbsp. (15 ml) honey Salt 1 lb. (454 g) small and medium Yukon Gold potatoes, halved if large ½ cup (125 ml) olive oil Leaves from 2 sprigs fresh rosemary Freshly ground black pepper

1. In a medium bowl, whisk the yogurt, garlic, lemon zest and peppercorns. Put the lamb in a dish large enough to hold it and pour the marinade over the meat. Turn it a few times to ensure it’s coated. Cover and refrigerate for 8 hours or overnight.

2. In a saucepan, bring the beef stock to a boil. Cook for 8 to 10 minutes or until reduced to about 1 cup (250 ml). Stir in the mustard and honey. Cover to keep warm and set aside.

3. Bring a large saucepan filled with lightly salted water to a boil. Add potatoes and cook for about 20 minutes or until tender. Drain and put in a shallow bowl. Using a fork, crush the potatoes. Add the oil and rosemary leaves. Season with salt and pepper. Cover to keep warm.

4. Prepare a charcoal or gas grill so that the coals or heating elements are hot. Lift the lamb from the marinade and let the marinade drip off the meat. Grill the lamb until cooked to the desired degree of doneness. Rest for about 15 minutes and then slice. Divide the potatoes among 4 serving plates. Top the potatoes with slices of lamb and drizzle with the mustard sauce.

Note: To toast peppercorns, spread in a dry pan and toast over mediumhigh heat for 3 to 5 minutes until aromatic.