Jo Safford's Leg of Lamb and Shepherd's Pie Carrie Sheridan

• lbs leg of lamb↗5 -7 lbs
• tablespoons safflower oil4 tablespoons
• tablespoons fines herbes↗3 tablespoons
• garlic cloves, sliced↗6

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Cut slits into leg of lamb and insert slivers of garlic [to taste -- you can also add whole unpeeled cloves of garlic to the pan, once some drippings have formed in the pan].

3. 3

   Coat leg of lamb with oil.

4. 4

   Sprinkle with salt, pepper and fines herbes, patting these into the oil.

5. 5

   Bake 25 minutes per lb for rare, or longer for medium.

6. 6

   Remove and let sit for 20 minutes before serving --.

7. 7

   Remove excess fat from pan and make gravy with water and cornstarch (which has been dissolved in cold water and THEN added) to thicken.

8. 8

   For shepherd's pie leftovers: Trim meat off bone after dinner; cut into 1-2 inch cubes; grind in a food processor or blender; add chopped onion to taste; add enough gravy to bind and moisten [can use Knorr beef gravy mix in a packet or better than bouillon beef base].

9. 9

   Steam 1 potato per 1 cup of ground meat; mash with some milk, butter, salt and pepper to taste; put 1/3 of potato mixture into ground meat; pat into a casserole and top with remaining mashed potatoes; sprinkle with paprika and bake at 375°F until it's bubbling (about 30 minutes).