Roasted Leg of Lamb Stuffed with Herbs and Garlic

Serves: 6 to 8

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Put oven rack in middle position and preheat oven to 350° F. Place parsley, basil, garlic, chives, olive oil, salt and pepper in a food processor and blend until coarsely chopped. (You may easily do this step by hand. It needn’t be finely minced.)

Open lamb out flat, fat side down, on a work surface and spread herb mixture evenly over interior surface of the lamb. Roll the lamb back into its original shape and tie the roast with twine at about 1-inch intervals. Squeeze juice from both lemon halves over the lamb's surface. Drizzle with a little olive oil and sprinkle with salt and pepper.

Roast lamb until a thermometer inserted about 2 inches into the roast averages 135° to 140° F for medium-rare. (Different parts of the leg cook at different speeds, so insert your thermometer in several places.)

Allow to rest for about 15 minutes. Remove the string and carve into slices.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: basil, holidays, parsley, roasts

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