member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Roast Leg of Lamb w/Toasted Pine Nuts

    Source of Recipe

    American Lamb Council

    Recipe Introduction

    .
    Roast Leg of Lamb w/Toasted Pine Nuts
    Serving Ideas: Serve with jus, roasted red potatoes and sautéed snow peas

    Serves: 48
    Prep Time: 0-15 Minutes , Cooking Time: 60 or more Minutes

    18 lbs BRT American lamb leg (with or without the sirloin)
    1 lb Bread crumbs, plain, coarsely ground
    3 tbsp Basil, leaf or 2 large bunches fresh, finely chopped
    4 tbsp Parsley flakes or 1 bunch fresh, finely chopped
    1/8 tsp Salt
    1/2 cup Honey, melted
    1/4 cup Vegetable oil

    Lightly oil the lamb. Roast at 450 degrees for ten minutes. Reduce oven to 325 degrees. Roast to desired doneness. (Alternately, roast on a rotisserie.) Let rest for 20 minutes.

    Lightly toast the bread crumbs and pine nuts in the oven. Toss the bread crumbs, pine nuts, basil, parsley and salt.

    Combine the melted honey and oil. Mix in just enough liquid to moisten the crumbs. Warm the mixture until heated through. Reserve warm.

    Slice the lamb to order. Top with the warm crumb mixture.

    One serving equals: Fat: 13g, Calories: 299, Cholesterol: 109mg, Sodium: 138mg

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â