Herb-Crusted Leg of Lamb
ACTIVE TIME: 20 MIN TOTAL TIME: 2 HRS 40 MIN SERVES: 8
* 6 tablespoons fresh bread crumbs
* 6 tablespoons unsalted butter, softened
* 6 garlic cloves, minced
* 6 tablespoons chopped flat-leaf parsley
* 3 tablespoons thyme leaves
* 3 tablespoons chopped rosemary
* 2 tablespoons fresh lemon juice
* One 7- to 8-pound bone-in leg of lamb at room temperature, fat trimmed
* Salt and freshly ground pepper
* 1/4 cup Dijon mustard
1. Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
2. Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
3. Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.
MAKE AHEAD The unroasted, herb-rubbed lamb can be refrigerated overnight.
WINE Primus, Veramonte’s top wine, is a juicy blend of Carmenère, Cabernet Sauvignon and Merlot; the 2004 has a spicy edge that nicely complements the herby crust on this roasted lamb. If your local wine shop doesn’t have Primus, another good option is Carmen’s 2004 Reserve Carmenère-Cabernet Sauvignon, full of dark cherry and black pepper notes.
Recipe by Valeria Huneeus
From Easter with Chile’s Wine Visionaries
This recipe originally appeared in April, 2007.
ACTIVE TIME: 20 MIN TOTAL TIME: 2 HRS 40 MIN SERVES: 8
* 6 tablespoons fresh bread crumbs
* 6 tablespoons unsalted butter, softened
* 6 garlic cloves, minced
* 6 tablespoons chopped flat-leaf parsley
* 3 tablespoons thyme leaves
* 3 tablespoons chopped rosemary
* 2 tablespoons fresh lemon juice
* One 7- to 8-pound bone-in leg of lamb at room temperature, fat trimmed
* Salt and freshly ground pepper
* 1/4 cup Dijon mustard
1. Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
2. Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
3. Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.
MAKE AHEAD The unroasted, herb-rubbed lamb can be refrigerated overnight.
WINE Primus, Veramonte’s top wine, is a juicy blend of Carmenère, Cabernet Sauvignon and Merlot; the 2004 has a spicy edge that nicely complements the herby crust on this roasted lamb. If your local wine shop doesn’t have Primus, another good option is Carmen’s 2004 Reserve Carmenère-Cabernet Sauvignon, full of dark cherry and black pepper notes.
Recipe by Valeria Huneeus
From Easter with Chile’s Wine Visionaries
This recipe originally appeared in April, 2007.