Roasted Leg of Lamb Stuffed with Herbs and Garlic | PCC Natural Markets

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Roasted Leg of Lamb Stuffed with Herbs and Garlic

Serves: 6 to 8

4.2
Your rating: None (5 votes)
Your rating: None (5 votes)

A fresh, herby version of a classic preparation, the rich flavors of the roast lamb are brightened up with plenty of basil, garlic and parsley.

Ingredients

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Put oven rack in middle position and preheat oven to 350° F. Place parsley, basil, garlic, chives, olive oil, salt and pepper in a food processor and blend until coarsely chopped. (You may easily do this step by hand. It needn’t be finely minced.)

Open lamb out flat, fat side down, on a work surface and spread herb mixture evenly over interior surface of the lamb. Roll lamb back into its original shape and tie the roast with twine at about 1-inch intervals. Squeeze juice from both lemon halves over the lamb's surface. Drizzle with a little olive oil and sprinkle with salt and pepper.

Roast lamb until a thermometer inserted about 2 inches into the roast averages 130° to 135° F for medium-rare, about 20 minutes per pound. (Different parts of the leg cook at different speeds, so insert your thermometer in several places.)

Allow to rest for about 15 minutes. Remove the string and slice.

Recipe by Lynne Vea, PCC Chef

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