The Herb Garden Gourmet: Grow Herbs, Eat Well, and Be Green by Tim Haas & Jan Beane

Author:Tim Haas & Jan Beane
Language: eng
Format: mobi
Tags: Food
ISBN: 9781402217142
Publisher: Sourcebooks, Inc.
Published: 2009-05-01T03:43:57+00:00

Serves 8

6 slices white bread, crust removed

3 cloves garlic

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh chives

1 teaspoon dried thyme

1 teaspoon dried rosemary

¼ cup slivered almonds

1 (6½-pound) leg of lamb, butterflied by your butcher

Preheat oven to 350°F. Put 4 slices of bread in the food processor and process for about 20 seconds or until the bread is crumbly. While the processor is running, drop the garlic through the food chute along with the remaining 2 slices of bread, parsley, and the next four ingredients. Process for about 15 seconds. Set aside. Trim off any excess fat from the lamb, and salt and pepper both sides to taste. Place crumb mixture on both sides of the lamb and roll in reserved breadcrumbs. Place lamb in an oven-tempered pan and sauté on stove top until brown on both sides. Cover and roast for 2 to 2½ hours. Remove from oven and let stand for about 20 minutes to rest. This will allow time to make a little sauce to accompany the lamb.

Make a sauce from the drippings, and in the same roasting pan. Remember, in our kitchen we don’t waste anything. All you need to do is put the pan on the stove top and pour about 1/2 cup of dry white wine into the pan. Deglaze the pan, loosening the crumbles from the bottom. Allow to reduce by half, and add either 1 cup of lamb stock or 1 cup of chicken stock. Allow again to reduce by half. Season with salt and pepper to taste, and pour over the lamb for a little added flavor that is sure to bring your family and guests back for more.

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