Friday, April 6, 2012

Roasted Lamb with Five Herbs (Parsley, Mint, Thyme, Garlic and Rosemary)

If you plan to make a lamb leg for the following Easter and kind of hesitate because it usually takes  several hours to be done, you should buy a piece of butterflied leg of lamb that can be done in 40-45 minutes. You can marinade the lamb with these herbs and leave it overnight in the refrigerator, or you can follow my method of preparation.

You need:

2 lb. butterflied leg of lamb
1/4 cup olive oil
1 tablespoon fresh thyme
1 teaspoon dried or fresh rosemary
Half of bunch fresh parsley
Half of bunch fresh mint
2 cloves garlic
2 scallions
2 tablespoons lemon juice
Salt and black pepper


Remove the meat one hour before preparation. Chop herbs, scallions and garlic, mix with olive oil, add lemon juice, salt and black pepper.

Rub the meat with salt and black pepper and drizzle with olive oil. Put it in the oven, on the middle rack, and broil it for 10 minutes each side. Remove the lamb from the oven and put the herb mix on it. Cover the pan with aluminum foil. Bake it at 325F (170C) for 20-25 minutes to obtain medium rare meat. Few minutes before the lamb is done remove the aluminum foil.

Serve it with Tzatziki sauce and flat bread.

This recipe is featured in online magazine Mezze

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