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Leg of Lamb South of France
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 pound boneless leg of lamb
Preheat oven to 450 degrees. Trim excess fat from lamb and with a knife, butterfly it to spread out flat, ,pounding with a meat pounder to make it fairly even. Spread the Dijon over the meat and then sprinkle on the herbs, salt and pepper. Roll up and tie with roasting twine. Heat the 2 tablespoons olive oil in a heavy bottomed skillet or saute pan and gently sear the roast on all sides, taking about 5 minutes total time. Arrange the sliced leeks and the peeled onions around the roast and sprinkle with the 1 teaspoon olive oil, a bit of salt and pepper. Place into hot oven, REDUCE the heat to 375 degrees and roast 45 - 50 minutes, or until the internal temperature of the meat registers 140-155 degrees or even up to 160 if you wish it to be more done. Remove meat and vegetables to cutting board, loosely cover with parchment paper and allow to stand about 15 minutes before carving. In meantime, place the pan with the drippings on burner and pour in the Pernod. Using a silicone spatula, cook and stir in a figure 8 pattern to make the finishing sauce. Slice the meat, arrange on a serving platter with the vegetables and drizzle the sauce over. Very lightly sprinkle with snipped fresh herbs, and serve.
Recipe created 2015-02-10.