HERB ROASTED LEG OF LAMB
2 tablespoons olive oil
tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts.
Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes
longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture
over the lamb. Roll up lengthwise and tie tightly in several places with
kitchen string. Rub olive oil over all of the roast. Combine herbs and
seasonings on a sheet of waxed paper. Roll the tied roast in them until the
outside is well covered, pressing the seasonings into the lamb well with your
hands.** Place the roast in a roasting pan. Roast 10 minutes at 425 degrees.
Reduce heat to 375 degrees and roast for 40 minutes longer, or until
thermometer inserted into the centre reaches 140 degrees for medium rare (cook
longer for more well done). Remove roast from oven and let stand, covered at
room temperature 10 to 15 minutes before carving.
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