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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