Roast Leg Of Lamb With Pesto, Radicchio And Shallots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | April 1991 | 1 | Servings | |
INGREDIENTS
| 1 | Leg of lamb, 5- to 6-pound | |
| 1 | Purchased pesto sauce, 7- | |
| to 8-ounce | ||
| 8 | oz | Shallots, peeled |
| 2 | Heads radicchio, each cut | |
| into 3 | ||
| wedges do not | ||
| core | ||
| Fresh basil sprigs |
INSTRUCTIONS
Cut excess fat from leg of lamb, leaving thin layer. Set lamb in medium roasting pan. Make several slits in lamb and spoon some pesto into each. Rub remaining pesto into lamb. Cover lamb and let stand 2 hours at room temperature or refrigerate overnight. Preheat oven to 350F. Roast lamb 30 minutes. Add shallots to pan, turning to coat in pan juices. Roast 45 minutes. Add radicchio, turning, to coat in juices. Continue roasting until thermometer inserted into thickest part of meat registers 140F for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes. Transfer lamb, shallots and radicchio to platter. Garnish with fresh basil sprigs and serve. Serves 6. Bon Appetit April 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2071
Calories From Fat: 1118
Total Fat: 124.1g
Cholesterol: 607.8mg
Sodium: 571.7mg
Potassium: 4072.1mg
Carbohydrates: 55.3g
Fiber: 13.6g
Sugar: <1g
Protein: 182.5g