MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Barnabas Roast Lamb Loin Persillade
Categories: Lamb/mutton, Herbs, Vegetables, Breads
Yield: 6 Servings

1/2 c Packed fresh parsley leaves;
- chopped
3 tb Extra-virgin olive oil
3 cl Garlic; minced
1 tb Chopped mint
1 1/2 tb Minced fresh rosemary
1/2 ts Fine grated fresh lemon
- zest
Salt & pepper
3 lb (2 loins) boneless lamb
4 tb Dijon mustard
1/2 c Red pepper jelly
1 c Fresh breadcrumbs

A persillade is a mixture of chopped parsley (persil in
French) and garlic.

Combine parsley, olive oil, garlic, mint, rosemary,
lemon zest and salt and pepper. Mix well to combine.

Set oven @ 425ºF/218ºC.

Untie and unroll lamb if it’s come from the butcher
tied. Season the inside of the lamb roasts with salt and
pepper and spread the mustard all over the inside of
each of the roasts. Divide the herb mixture in half and
reserving half of it, spread the remaining half all over
the mustard. Re-roll the lamb and re-tie it with kitchen
string. Season the outside of the roasts with salt and
pepper.

Put the roasts on a rack in a roasting pan and roast in
the middle of the oven for approximately 30 minutes.

In the meantime, combine the reserved half of the herb
mixture with the fresh breadcrumbs. When the meat
thermometer registers 120ºF/49ºC, remove the pan from
the oven, and spread the pepper jelly over the top of
each roast and heap the breadcrumb mixture on top.

Put back into the oven and cook for approximately 10
more minutes until the crumb crust is slightly brown.

Remove the roasts from the oven and transfer lamb to a
cutting board and let them stand, covered with aluminum
foil, for 10 minutes.

Slice lamb about 1/2" thick and serve with mint jelly.

Serves 6 generously

Recipe from: Clare Osdene Schapiro

RECIPE FROM: https://www.stbarnabasrichmond.org

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