Monday, March 10, 2008

Time to Start Thinking Easter

In the market for a lamb recipe this Easter? Well, look no further. I've made this twice and both times a hit. I added one more step because I heart garlic: Make shallow slits about 1/2 inch wide and stuffed them with garlic cloves. Probably 10 slits total at one clove per slit.

Great recipe for big groups.

Roast leg of lamb with salsa verde
Bon App├ętit April 2006
Giada De Laurentiis
Ask your butcher to butterfly the leg of lamb for you.
Servings: Makes 8 servings.

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
1 tablespoon minced garlic
Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.


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