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"The belly rules the mind."--Spanish Proverb

Lamb Roast with Pine Nut and Parmesan Crust Recipe

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This recipe for Lamb Roast with Pine Nut and Parmesan Crust is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼-½ cup pine nuts (2.5 ounces), toasted
2 oz Parmesan cheese (preferably imported), cut into 2 pieces
1 slice soft white bread (with crust), torn into pieces (may use plain breadcrumbs)
2 tsp Dijon mustard
1 large garlic clove
½ tsp dried rosemary, crumbled
¼ tsp salt
freshly ground pepper
1 egg white
1 3½ lb. leg of lamb (sirloin end), boned and trimmed
salt
Directions:
Directions:
Position rack in center of oven and preheat to 450º. Oil roasting pan.

Steel Knife: Mix pine nuts, cheese, bread, mustard, garlic, rosemary, ¼ tsp salt and pepper. Blend in egg white using 3 to 4 on/off turns.

Season underside of lamb with salt and pepper. Arrange seasoned side down in prepared pan. Using spatula, spread nut mixture over top of lamb, pressing gently to adhere. (Can be prepared 1 day ahead, covered tightly and refrigerated. Bring to room temperature before continuing.) Roast lamb 15 minutes. Reduce temperature to 375º and continue cooking to desired doneness, or about 15 more minutes for rare (thermometer inserted into thickest part of lamb will register 125º; cook longer for medium rare or well done). Let stand for 10 to15 minutes. Carve lamb into thin slices and serve.

 

 

 

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