Pesto Roasted Leg of Lamb Easy and fool proof. In college, James Beard (in one of his cooking bibles) taught me how to cook leg of lamb – I figured out my own seasonings. Start with this recipe or use your own spices or rubs. The cooking technique remains the same. Use an instant read thermometer or meat thermometer for this recipe, you’ll want the lamb cooked just so. NOTE: If you choose to use a boneless, butterflied leg of lamb, rub the mixture still on all sides, but cook the meat for only 8 minutes per pound (for butterflied) or 15-minutes per pound if rolled into a roast and tied. 1 5-7 pound leg of lamb, (with the bone) all visible fat removed Kosher salt and pepper to taste Rub: 2 cups parsley sprigs 1 cup basil leaves 1 cup shelled walnuts, pecans or pinenuts 10 cloves fresh garlic 1/2 cup extra-virgin olive oil Preheat oven or grill to 325ºF. Combine all rub ingredients in the bowl of a food processor and pulse until the mixture is mixed and uniform (it need not be smooth). Sprinkle the leg of lamb with salt and pepper. Rub this mixture over the entire leg of lamb, on all sides. Cover and chill 8 hours up to 2 days. Let the meat rest outside of the refrigerator for 1 hour before roasting. Place the seasoned lamb on a rack in a shallow pan. Roast, uncovered, until the meat’s internal temperature registers 130°F. - 135°F, about 15 minutes per pound. Test the doneness of the meat with an instant read or meat thermometer. Let stand 10 minutes before carving. Makes 8-12 servings.
Posted on: Sun, 07 Jul 2013 12:05:50 +0000
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