Butterfly Lamb Roast Stuffed with Garlic and Parsley Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 tablespoons olive oil 2 tablespoons minced shallots 6 cloves of minced garlic 1 (5 pound) leg of lamb, boned and butterflied 3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs Salt and pepper 1/2 cup cracked black pepper 2 cups chopped flat leaf parsley
|
|
Directions: |
Directions:Preheat the oven to 425 degrees F. In a sauté pan, heat 1 tablespoon of the olive oil. When the pan is smoking hot, sauté the shallots and garlic; season with salt and pepper sauté for 1 minute. Remove from the heat and turn into a mixing bowl. Lay the lamb on a work surface. Rub the entire lamb with the olive oil and the shallots and garlic; add the chopped parsley salt and pepper. Spread evenly over the meat. Roll the lamb lengthwise and tie with butchers twine. Pack the outside of the rolled meat with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 1 hour and 20 minutes. Let the lamb rest for 10 minutes before carving. |
|
Number Of
Servings: |
Number Of
Servings:5-6 |
Personal
Notes: |
Personal
Notes: You can make gravy with the meat drippings or use mint jelly
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!