MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Leg Of Lamb With Herb-Garlic Crust
Categories: Lamb/mutton, Herbs, Vegetables, Breads
Yield: 8 servings
8 lb Leg of lamb; room temperature
4 cl Garlic; peeled, divided
1/4 c Fresh bread crumbs
1/4 c Fresh rosemary; fine chopped
Salt & fresh ground pepper
2 tb Olive oil
2 tb Dijon mustard
Set the oven with the rack positioned in the center @ 350 F/175 C.
If your butcher has not already done so, remove the excess fat from
the lamb, leaving a very thin layer to protect the meat while
cooking. Use the tip of a paring knife to make small incisions all
over the lamb. Cut 3 of the garlic cloves into slivers and slip
them into the incisions.
Mince the remaining garlic, then add it to a large bowl, along with
the bread crumbs, parsley, and rosemary. Toss to combine, then
season with kosher salt and black pepper. Mix well. Rub the lamb
all over with olive oil, then brush with the mustard. Sprinkle the
bread-crumb mixture over the lamb and pat it with your hands to
form a thick, even coating. Line a large roasting pan with aluminum
foil, then place the lamb fat side up in the pan.
Transfer to the oven and roast until a meat thermometer inserted at
the thickest point registers 130 F/55 C, 1-1/4 to 1-1/2 hours.
Remove the lamb from the oven and set it aside to rest at room
temperature for 20 minutes before carving.
Recipe by Colman Andrews
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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