Roast Leg of Lamb in an Herb Crust
The Silver Spoon
Editors of Phaidon Press
This recipe comes from the The Silver Spoon cookbook, a veritable Bible of Italian cooking. Seasoned with nothing more than a handful of fresh herbs, the lamb leg roast is a perfect cut for serving a group. Try it alongside Olive Potatoes for a spectacular Sunday supper.
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon chopped fresh rosemary needles
- 4 tablespoons olive oil
- 2 tablespoons breadcrumbs
- Salt and pepper
- 4-1/2-pound leg of lamb
- 1Preheat the oven to 475°F. Combine the thyme, oregano, parsley, and rosemary in a bowl, add the oil and breadcrumbs, season with salt and pepper, and mix well.
- 2Place the lamb in a large roasting pan, spread the herb mixture over it, and roast for 15 minutes. Lower the oven temperature to 350°F, add 2/3 cup warm water to the roasting pan, and roast for 15 minutes more.
- 3Remove the lamb from the roasting pan, cover with foil, and let stand for 10 minutes. Carve the meat and place on a warm serving dish. For a side dish, halve and seed some tomatoes, fill with breadcrumbs and chopped oregano, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes.
Beverage pairing: Château La Nerthe Châteauneuf-du-Pape, France. Lamb is often great with Cabernet, but the herbs in this recipe push the wine choice to France’s southern Rhône, where these herbs grow wild and show up in the wine with great verve. This Grenache-based bottle is a blend of the 13 traditional varietals of this part of southern France.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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