Carolyn's Leg of Lamb

 , ,      No comments   
Carolyn's Leg of Lamb

I made a boneless leg of lamb last year. The recipe does not exist, but I essentially did the following:

Pounded it flat with a large heavy mallet.

Put a mixture of fresh herbs, garlic, parsley, bread crumbs and a little parmesan (and the obligatory salt and pepper).

Rolled and tied it. See Julia Child or Joy of Cooking for instructions as to how to do this.

Seared it on all sides, briefly.

Roasted it at 350° until it was about 140°F in the center -- can't remember how long that took.

Served it with fettucine primavera. It was oh so good.

Carolyn
(4/5/01)

0 comments:

Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.