BBS:      TELESC.NET.BR
Assunto:  5/7 Roast Leg of Lamb 2
De:       Ben Collver
Data:     Thu, 7 May 2026 09:36:50 -0400
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---------- Recipe via Meal-Master (tm) v8.02

      Title: Butterflied Leg of Lamb With Roasted Vegetables
 Categories: Lamb/mutton, Bar-b-q
      Yield: 4 Servings

    1/2 c  Olive oil
      3    Lemons; juice of
      4 cl Garlic; minced
      3 tb Marjoram; chopped
      2 tb Rosemary; chopped
      6 lb Leg of lamb;
           - boned & butterflied
           Salt; to taste
           Black pepper; to taste
      5 lg Baking potatoes;
           - cut lengthwise into
           - 6 wedges each
      4 md Zucchini; halved lengthwise
      4    Red bell pepper;
           - seeded, halved lengthwise
           Lemon; wedges for serving

  Combine 1/3 cup olive oil, lemon juice, garlic, 2 tb marjoram, and
  rosemary, and marinate the lamb in this mixture for 24 hours. Bring
  the lamb to room temperature.

  Heat broiler and broiler pan. Remove the lamb from its marinade,
  scraping off as much of the herbs and garlic as possible. Season
  with salt & pepper to taste. Place it flat on the boiler pan, the
  thickest part at the back of the pan, and broil for 15 minutes.
  Turn the lamb and broil for 13 to 15 minutes more. Remove from the
  broiler and let stand 10 minutes.

  Note:

  This is also an excellent cut for the grill; grill until a slight
  bit of pink remains in the center, either over _low_ direct heat,
  or smoke-roast over indirect heat.

  Let roast "rest" for 10 minutes before carving, and then slice off
  eight 1/2" thick slices for the current meal, and then wrap, chill
  and refrigerate the remainder of the meat for use later in the
  week. See recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad,
  Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb
  Pita Sandwiches with Tahini Sauce.

  Combine the potatoes, the remaining 2 tb olive oil (or slightly
  more if desired) and salt & pepper to taste in a large roasting
  pan. Place the potatoes in the oven at the same time as the lamb
  goes under the broiler. Roast, tossing once, for 25 minutes.

  Add the zucchini and peppers, tossing them with the potatoes, and
  roast until the potatoes are tneder when pierced with a knife and
  the zucchini and peppers are just tender, 12 to 15 minutes more.
  Season with additional salt if necessary, pepper and the remaining
  1 tb marjoram.

  Reserve 10 potato wedges for hash later in the week.

  Mound the remining vegetables on a platter and serve with the
  sliced lamb and lemon wedges.

  Note:

  This recipe is for an oven with a single heating element that
  allows for simultaneous broiling and roasting. In an oven with
  separate heating elements for oven and broiler, roast the
  vegetables first at 450?F, then broil the lamb. Reheat the
  vegetables in the 10 minutes that the lamb stands before carving.

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