Leg of Lamb 2
From: Carolyn D'Agostino
Date: Thursday, April 05, 2001 4:04 PM
I made a boneless leg of lamb last year. The recipe does not exist, but I essentially did the following:
pounded it flat with a large heavy mallet.
put a mixture of fresh herbs, garlic, parsley, bread crumbs and a little parmesan (and the obligatory salt and pepper).
Rolled and tied it. See Julia Child or Joy of Cooking for instructions as to how to do this.
Seared it on all sides, briefly.
Roasted it at 350 until it was about 140 degrees in the center -- can't remember how long that took.
Served it with fettucine primavera. It was oh so good.
Carolyn