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Friday, May 7, 2010

Roast Leg of Lamb with Herbs

Roasting a large cut of meat, such as a leg of lamb, is very easy and only requires a few steps. Be sure to have an instant-read thermometer to check for doneness. 

3 1/2 pound Boneless Leg of Lamb, butterflied ( ask the butcher to do this for you)
Extra Virgin Olive Oil for Drizzling
1/4 cup Chopped Parsley, plus 2 sprigs
1/4 cup Minced chives
1 TB Chopped Thyme, plus 2 sprigs
2 tsp Chopped Marjoram, plus 1 sprig
Salt and Black Pepper
Fleur de sel, for sprinkling

Preheat oven to 375.

Open the leg of lamb on a flat surface, fat side down. Drizzle the olive oil over the lamb, rub in the herbs, then season with salt and pepper.

Roll up the lamb, fat side out, and tie with kitchen twine at about 1-inch intervals. Season again with salt and pepper.

In a small roasting pan, line the bottom with the herb sprigs. Add the lamb and roast in the top of the oven for about 1 hour, until an instant-read thermometer inserted in the meat registers 125 degrees for medium-rare. Transfer to a carving board and let rest for 15 minutes. Strain the roasting juices into a cup and skim off the fat. Discard the strings and thinly slice the roast. Drizzle with the juices, sprinkle with fleur de sel and serve.

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