Subj : 5/7 Nat Leg of Lamb Day 4
To   : All
From : Dave Drum
Date : Mon May 06 2024 17:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leg Of Lamb w/Herb-Garlic Crust
 Categories: Lamb/mutton, Herbs, Vegetables, Breads
      Yield: 8 servings
 
      8 lb Leg of lamb; room temp
      4 cl Garlic; peeled, divided
    1/4 c  Fresh bread crumbs
    1/4 c  Fine chopped fresh rosemary
           Salt & fresh ground pepper
      2 tb Olive oil
      2 tb Dijon mustard
 
  Set the oven with the rack positioned in the center #
  350oF/175oC.
  
  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 130oF/55oC,
  1 1/4 - 1 1/2 hours. Remove the lamb from the oven and set
  it aside to rest at room temperature for 20 minutes
  before carving.
  
  By: Colman Andrews
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Guacamole looks like zombie brains.
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