Garlic-Herb Roast Leg of Lamb

大蒜香草烤羊腿 Garlic-Herb Roast Leg of Lamb
8人份
主料 Ingredients
1/4 cup roughly chopped fresh rosemary
2 tablespoons fresh thyme
2 tablespoons roughly chopped fresh parsley
6 large cloves garlic, roughly chopped
2 teaspoons grated lemon zest (from 2 lemons)
3 tinned anchovy fillets
1 teaspoon pepper
1/4 cup olive oil
1 semi-boneless leg of lamb, trimmed and tied (7 to 8 lb.)

Preparation

1. Combine rosemary, thyme, parsley, garlic, zest, anchovy fillets, pepper and oil in a food processor; puree until a fairly smooth paste forms, scraping down sides of bowl if necessary. Pat lamb dry and make 1-inch-deep slits all over with a small, sharp knife. Rub paste on lamb and into slits. Place lamb on a rack in a large roasting pan, cover and refrigerate for 24 hours. Transfer to countertop 1 hour before roasting.

2. Preheat oven to 400°F. Roast lamb for 30 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted in thickest part of lamb, not touching bone, registers 135°F for medium-rare (temperature will rise to 145°F as lamb rests), 1 to 1 1/4 hours longer. Remove lamb from oven, cover loosely with foil and let rest 20 minutes.

大蒜香草烤羊腿
8人份
主料
大約1/4杯切碎的新鮮迷迭香
2湯匙新鮮百里香
2湯匙切碎的新鮮香菜
6大瓣大蒜,切碎
2茶匙磨碎的檸檬皮(2個檸檬)
3個罐頭鳳尾魚片
1茶匙辣椒
1/4杯橄欖油
1半去骨羊腿,修剪,綁(7至8磅)

準備

1。結合迷迭香,百里香,香菜,大蒜,熱情,鳀魚片,辣椒和油在食品加工,原漿,直到一個相當光滑的粘貼形式,刮了雙方的碗,如果必要的。帕特羊肉幹和1英寸深的狹縫具有體積小,鋒利的刀​​。擦貼在羊肉和進入狹縫。將羊肉架在一個大烤盤上,蓋並冷藏24小時。轉移到檯面1小時前焙燒。

2。預熱烤箱至400°F。烤羊肉30分鐘。降低烘箱溫度為375°F和烤,直到溫度計插入羊肉厚的部分,不觸及骨,寄存器中罕見的135°F(溫度將上升到145°F羊肉休息),11 1/4小時的時間。從烤箱中取出羊肉,鬆散覆蓋鋁箔和讓休息20分鐘。

食譜來源  http://www.myrecipes.com/recipe/herb-roast-leg-lamb-50400000126398/

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