 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring. Ingredients:
1 1/2 cups coarsely chopped fresh flat-leaf parsley |
3 garlic cloves |
1 tablespoon finely chopped fresh chives |
1 (2 1/2-pound) boneless leg of lamb |
1 tablespoon plus 3/4 teaspoon kosher salt |
3/4 teaspoon black pepper |
2 tablespoons olive oil |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
3. Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
4. Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
5. *Available at most supermarkets.
|
|