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Rolled Leg of Lamb
recipes
and photograph created by www.finedinings.com
an easy boneless meat entree recipe for a dinner party
make it ahead
Leg of Lamb, de-boned and butterflied
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Dijon mustard
2 teaspoons dried Rosemary, chopped
2 teaspoons dried Tarragon, crumbled
Kosher salt
freshly cracked black pepper
Combine oil and garlic, place in microwave for 30
seconds.
Lay the boneless meat on a flat surface making sure the thickness is even.
Spread with Dijon mustard, sprinkle with Rosemary, Tarragon, salt, pepper and
the oil-garlic mixture. With the longest side facing you, roll up
the meat as tightly as possible; truss with kitchen string.
Place on a shallow baking sheet pan, insert a meat thermometer;
rub with a small amount of olive oil. Roast at 325° until
the thermometer registers 130° to 135° for rare. If you
prefer more well done, roast longer. Remove from the oven to rest 5
minutes. Discard the string and slice into 1-inch roulade slices or
any size you
desire.
Serve with Bacon
Wrapped Green Beans and Garlic
Mashed Potatoes Gourmet.
This is a fantastic recipe! Serve
with Lamb Racks, Loins, Legs, etc.
Sauce
make 3 months
ahead, cover and freeze
1/2 cup
Hoisin
4 tablespoons Plum Sauce
4 teaspoons soy sauce
6 garlic cloves, minced
2 teaspoons crushed rosemary
2 teaspoons crushed tarragon
Mix all ingredients together. I keep mine in a glass bottle
with a screw top and freeze.
Wine recommendation: Cabernet, Merlot
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