Gigot d'agneau boneless leg of lamb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb bone removed; 6 to 7pounds | |
| 12 | Cloves garlic | |
| 4 | tablespoons | Fresh rosemary; chopped |
| 6 | tablespoons | Virgin olive oil |
| 3 | tablespoons | Sea salt |
| 3 | tablespoons | Freshly cracked black pepper |
Directions
Preheat oven to 450 degrees F.
Butter open leg of lamb and set aside.
Place garlic, rosemary, olive oil, sea salt and pepper in a food processor and blend until smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher twine. Place in a roasting pan and put into oven. Roast 45 to 50 minutes for medium rare (internal temperature of 120 degrees F). Remove and allow to rest 10 minutes before carving.
Serve with simple roasted potatoes, green beans and eggplant timbales.
Yield: 4 servings
Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A17 Posted to MC-Recipe Digest V1 #1046 by Sue <suechef@...> on Jan 26, 1998
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