= Serves: 8
= Serving size: 4 ounces
= Active time: 20 minutes
= Total time: 1 hour
This is such an easy and tasty way to do leg of lamb. Cindy’s students went wild over it. Ask the butcher at your meat counter to butterfly the lamb for you. Butchers will also cut chickens and grind meats at no extra charge if asked.
Ingredients
1 cup finely chopped fresh flat-leaf parsley
¼ cup packed fresh mint leaves, chopped, or 1⅓ tablespoons dried mint
¼ cup packed fresh basil leaves, chopped, or 1⅓ tablespoons dried
1 tablespoon chopped fresh rosemary
3 tablespoons peeled and minced garlic
1 teaspoon crushed red pepper flakes
¼ cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt or kosher salt
1 butterflied leg of lamb, about 5 pounds
Non-aerosol cooking spray
STEP 1: Preheat the oven to 350°F.
STEP 2: Place the parsley, mint, basil, rosemary, garlic, and red pepper flakes in a blender or food processor and blend them until they make a paste. Scrape the herb paste into a bowl. Stir in the olive oil, balsamic vinegar, and salt. Set aside 2 tablespoons of the marinade to serve with the lamb.
STEP 3: Place the lamb in a large plastic bag with the marinade and shake to coat. Let the lamb marinate in the refrigerator for 2 hours, or overnight.
STEP 4: Remove the lamb from the bag. Discard the bag and marinade. Spray a large skillet with non-aerosol cooking spray. Heat the pan to medium-high. Sear the lamb on all sides until brown, 6 to 8 minutes per side. Line a roasting pan with parchment paper or foil; this eases clean-up. Place the lamb on a roasting rack in the pan. Roast the lamb in a preheated oven until the internal heat registers 140°F on an instant-read meat thermometer, 25 to 35 minutes.
STEP 5: Take the lamb from the oven and allow it to rest for 10 to 15 minutes before slicing. Top with any accumulated juices. Serve with the reserved marinade.
VARIATION:
• Use a cracked pepper rub or the Barbecue Rub in place of the marinade.
GOES WELL WITH:
• Tossed salad with Italian Vinaigrette Dressing
Per serving: Calories 240, Calories from Fat 160, Total Fat 18g (28% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 330mg (14% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Added Sugars: 0g, Protein 19g, Vitamin A 6%, Vitamin C 8%, Calcium 2%, Iron 10%.