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

Title: Basil-Crusted Leg Of Lamb w/Lemon Vinaigrette
Categories: Lamb/mutton, Herbs, Breads, Citrus, Nuts
Yield: 12 Servings

3/4 c Pine nuts
2 c Packed basil leaves;
+=PLUS=+
2 tb Chopped basil
2/3 c + 1 tb extra-virgin olive
- oil, 1/3 cup warmed
3 sl White bread; toasted, torn
- in pieces
2 cl Garlic; crushed
1 tb Fine grated lemon zest
Salt & fresh ground pepper
Cayenne pepper
5 lb Trimmed, butterflied,
- boneless leg of lamb
3 tb Unsalted butter
2 Thyme sprigs
3 tb Fresh lemon juice
1 ts Dijon mustard

Set the oven to 325ºF/160ºC.

Spread the pine nuts on a baking sheet and toast until
golden, about 5 minutes. Let cool.

Fill a small bowl with ice water. In a small saucepan of
boiling water, blanch the basil leaves for 10 seconds.
Drain and immediately transfer to the ice water. Drain and
squeeze dry. Place the basil in a food processor with the
1/3 cup of warmed oil and puree until fairly smooth. Add
the toast, 1 of the garlic cloves, 2 teaspoons of the
lemon zest and 1/2 cup of the pine nuts and pulse until
coarsely chopped. Season with salt, pepper and cayenne.

Set the lamb on a work surface fat side down and season it
with salt and pepper. Rub half of the basil mixture on the
meat. Roll up the meat and tie it at 1-inch intervals with
kitchen string.

In a flameproof roasting pan, heat the 1 tablespoon of
olive oil. Season the lamb with salt and pepper. Add the
lamb to the roasting pan and cook over high heat, turning
occasionally, until browned all over, 10 minutes. Add the
butter, thyme and the remaining garlic clove to the
roasting pan and cook for 1 minute, basting the lamb.

Transfer the lamb to the oven; roast for 1 hour and 15
minutes, turning once or twice, until an instant-read
thermometer registers 130 degrees for medium-rare.
Transfer the lamb to a cutting board; remove the strings.

Set the broiler. Spread the remaining basil mixture
over the roast and return the meat to the pan. Broil it 8
inches from the heat for 5 minutes, until the crust is
lightly browned and sizzling. Transfer the meat to a
cutting board; let rest for 20 minutes.

Meanwhile, in a bowl, whisk the lemon juice with the
mustard. Whisk in the remaining 1/3 cup of the oil, 1/4
cup of pine nuts, 1 teaspoon of lemon zest and the chopped
basil; season with salt and pepper. Slice the meat;
transfer to plates. Drizzle with the vinaigrette and
serve.

Food & Wine | May 2013

MM Format by Dave Drum - 01 May 2013

Uncle Dirty Dave's Archives

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