Recipe#12059

Title: Herbed Lamb

Newsgroups: rec.food.recipes 
 From: ckd@cadre.com (Carolyn K. Duby) 
 Subject: Herb Crusted Lamb Recipe 
 Message-ID: DAst77.95I@taranto.com 
 Date: Mon, 26 Jun 1995 21:04:19 GMT 
 Organization: Cadre Technologies Inc. 

This is my favorite lamb recipe.  I've made it twice for 
 Easter dinner.  It comes from the New Basics Cookbook by 
 Julee Rosso and Sheila Lukins.  I got this cook book for 
 a wedding present and have enjoyed all the recipes that 
 I've tried so far.
 Carolyn Duby
 ckd@cadre.com
 Herb-Crusted Lamb with Roast Potatoes
 Servings: 8
 1 leg of lamb (about 7-8 lbs)
 2 large cloves of garlic, slivered
 5 tbs olive oil
 2 tbs + 2 tsp dried thyme
 2 tbs dried rosemary
 2 tbs + 1 tsp coarsely ground black pepper
 2 tsp ground coriander
 30 small red new potatoes, quartered
 2 tbs fresh rosemary leaves, chopped
 1 tsp kosher salt (coarse salt) (I usually omit the extra salt)
 fresh rosemary sprigs for decoration
 1. Preheat oven to 425 degrees F.
 2. Slit lamb and insert garlic into slits.
 3. Brush 2 tbs of olive oil onto lamb.
 4. Mix 2 tbs thyme, the dried rosemary, 
 2 tbs pepper, and coriander in a small 
 bowl.  
 5. Place lamb in shallow roasting pan.  
 Cover outside of lamb with herb crust mixture
 made in step 4.
 6. Mix the potatoes in a large mixing bowl with
 3 tbs olive oil, fresh rosemary, 2 tsp thyme,
 and 1 tsp pepper, and course salt.
 7. Place potato mixture in roasting pan around lamb.
 8. Roast lamb in center of oven for 45 minutes 
 at 425 degrees F.  Reduce heat to 375 degrees F
 and stir the potatoes to keep them from sticking.
 Cook for 30 more minutes.
 9.  Remove lamb from oven.  Insert instant read
 meat thermometer.  Temperature should be about
 120 degrees F for rare.  Let the lamb rest for 
 15 minutes before carving.  While it is resting, 
 the meat will cook and the temperature will rise
 to 135 or 140 degrees F.  
 10. Serve lamb and potatoes on platter garnished
 with fresh rosemary sprigs.  Serve with mint jelly.
 NOTE: Rare lamb should cook 12 minutes per pound.
 Well-done lamb should cook 18 minutes per pound.