Herb-Crusted Lamb
Source of Recipe
Great Lake Effects: Buffalo Beyond Winter and Wings
List of Ingredients
1 (7 to 8 pound) leg of lamb
2 large cloves of garlic, slivered
5 Tablespoons olive oil
2 Tablespoons plus 2 teaspoons thyme
2 Tablespoons dried rosemary
2 Tablespoons plus 1 teaspoon coarsely ground pepper
2 teaspoons coriander
30 new potatoes, cut into quarters
1 teaspoon kosher salt
Rosemary sprigs
Recipe
Cut slits in lamb; place garlic slivers in the slits.
Brush with 2 Tablespoons of the olive oil.
Combine 2 Tablespoons thyme, 2 Tablespoons dried rosemary,
2 Tablespoons pepper and coriander in a bowl and mix
well. Pat the herb mixture evenly over the lamb.
Arrange the lamb in a shallow roasting pan.
Combine the new potatoes, remaining 3 Tablespoons olive
oil, remaining 2 teaspoons thyme, remaining 1 teaspoon
pepper, kosher salt and rosemary sprigs in a bowl,
tossing to coat. Arrange the potatoes around the lamb.
Roast at 325 degrees for 3 to 4 hours or until a meat
thermometer inserted in the thickest part of the leg
registers 120 degrees for rare or until done to taste,
stirring the potatoes every 30 minutes.
Tent the lamb with foil. Let stand for 15 minutes. Slice
as desired.
SERVINGS: 8
___________________________________
Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved.
Visit The Junior League of Buffalo web site
(http://www.jlbuffalo.org) to purchase copies of Great Lake
Effects: Buffalo Beyond Winter and Wings, e-mail
mailto:jlb@buffnet.net or call (716) 882-7520.
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