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Roast Leg of Lamb with Herbs




Source of Recipe


Jo Gainey


Recipe Introduction


You can prepare steps 1 and 2 up to a day ahead; cover and chill.


List of Ingredients




1 leg of lamb (5 to 6 lb.)
3 tablespoons dry white wine or lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint leaves
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon crushed and minced fresh rosemary
About 1/2 teaspoon pepper
Salt



Recipe



Rinse lamb and pat dry; trim off and discard excess surface fat.

In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay
leaves, and 1/2 teaspoon pepper. Rub all over lamb.

Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375° regular or
convection oven until a thermometer inserted through thickest part of meat
to the bone registers 140° for medium-rare, about 1 1/2 hours, or 150° for
medium, about 1 3/4 hours. If drippings begin to get too dark, pour water
into pan,
1/2 cup at a time, as needed.

Transfer lamb to a rimmed board or platter and, keeping it warm, let
stand 10 to 15 minutes. Slice meat from the bone to serve. Garnish with
rosemary sprigs.
Add salt and pepper to taste. Serves 8

From Von's butcher shop recipes


© recipe copyright rjgainey 2003