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  Added: Nov 02, 2006  •  Visited (724)  •  Print version Print this recipe (82)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Rolled Leg Of Lamb Roasted With Mint
(Cordeiro A Transmontana)
What You Need:
  • cup finely chopped parsley
  • cup finely cut fresh mint leaves
  • 2 tablespoons butter, softened
  • 2 tablespoons finely chopped lean bacon
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • teaspoons freshly ground black pepper
  • A 6 to 7 pound leg of lamb, boned, with outer fell and all fat removed
  • 2 tablespoons olive oil

  • How To Cook:
    1. In a large bowl, combine the parsley, mint, butter, bacon, garlic, vinegar, paprika, salt and black pepper, and mix them together thoroughly.

    2. With a large, sharp knife, open the leg of lamb flat by cutting lengthwise through the thinnest side of the cavity left when the bones were removed.

    3. Cut away any clumps of exposed fat from inside the leg and, with the point of the knife, cut to inch down into the thicker areas so that the lamb lies even flatter.

    4. Spread the leg out flat, fat side down, and pat the parsley and mint mixture evenly over the meat. Then, starting at one long side, roll the lamb into a tight cylinder, tucking in the ragged edges of meat.

    5. With white kitchen cord, tie the roll securely at two-inch intervals, wrap it loosely in foil or plastic wrap, and refrigerate for at least 12 hours.

    6. Preheat the oven to 450F. With a pastry brush, coat the surface of the lamb with the olive oil. Place the meat on a rack in a shallow roasting pan just large enough to hold it comfortably.

    7. For the most predictable results, insert a meat thermometer into the center of the meat. Roast uncovered in the middle of the oven for 15 minutes. Then reduce the heat to 350F and continue roasting uncovered 45 minutes to 1 hour or until the lamb is done to your taste. Basting is unnecessary.

    8. The meat thermometer will register 130F to 140F when the lamb is rare, 150F to 160F when medium and 160F to 170F when it is well done.

    9. Carve the lamb crosswise into -inch-thick slices and arrange them slightly overlapping along the center of a heated platter. Serve at once.

    10. In Portugal, this roast is prepared with a leg of kid (cabrito) rather than lamb-and you may substitute kid if it is available in your locality.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine Europe Portugal
    Main Ingredient Meat & Poultry Lamb
    Main Ingredient Herbs & Spices Mint
    Dish Main Courses

     





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