Herb and Mustard Crusted Leg of Lamb
Herb and Mustard Crusted Leg of Lamb
MANTENER PANTALLA ENCENDIDA
Rendimiento: Makes 8 to 10 servings
Ingredientes
Ingredients
1/4 cup extra virgin olive oil1/4 cup whole grain French mustard
1/4 cup chopped fresh chives *
2 tablespoons chopped fresh thyme leaves**
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh rosemary leaves***
4 cloves garlic, peeled, finely chopped
2 teaspoons freshly ground black pepper
1 (5-7 pound) boneless leg of lamb, rolled and tied with butcher’s twine
Método de preparación
Two days ahead:
- Combine all ingredients except lamb in a 2-quart bowl.
- Spread the mixture over entire surface of lamb.
- Wrap lamb tightly in plastic wrap and place in roasting dish in Sub-Zero refrigerator for 2 days.
Roasting day:
- Position oven rack to rack position 3. Preheat Wolf oven in ROAST at 375° F.
- Remove lamb from plastic and place on roasting rack or grill of broiler pan.
- Discard any marinating juices from roasting pan.
- Insert temperature probe into lamb and set to 125° F.
- Cook about 1 hour and 30 minutes or until internal temperature has been reached.
- Remove meat from oven and allow to rest for at least 20 minutes before carving.
*1 1/2 tablespoons dried chives can be substituted for fresh chives
**2 teaspoons dried thyme leaves can be substituted for fresh thyme
***1 teaspoon dried chopped rosemary leaves can be substituted for fresh rosemary