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LAMB LEG, BUTTER FLIED
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Lamb Top Round was a difficult cut of meat to find.
We used to get ours from Gristedes in Manhattan, but we can't get them anymore.
Now we're using a butter flied leg of lamb |
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| Ingredients: |
1/4 cup Rosemary
2 T Thyme
1/2 Cup Fresh Parsley, chopped
1/4 Cup Mint Leaves
1 T minced Garlic
S & P
2 T Sweet Vermouth
4 strips uncooked bacon, chopped
2-3 lb Butter-flied Leg of Lamb
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| Procedures: |
Line a large roasting pan with foil.
Combine the 1st seven ingredients in the food processor and process for 30 seconds to form a paste.
Reserve 2 T for the final sauce.
Add the bacon and process for another 30 seconds until fully incorporated.
Rub the resulting paste all over the lamb and refrigerate overnight.
Preheat to 450o.
Roast, uncovered, for 20 minutes.
Reduce heat to 350o and roast until the internal temp is 145o for medium-rare.
Remove the lamb, cover and rest for 15 minutes.
Slice the lamb and serve.
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| Notes: |
2011-06-24: Tonight went badly. The lamb was tough and underdone. Next time, we'll do the 450o for 20 minutes and then reduce to 400, not 350. It also need a starch and a marinade rather than the paste.
2011-03-18: Excellent
2010-07-31: We served this to Margaret in place of the Lamb Top Round and it worked.
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