Gigot D’agneau Boneless Leg Of Lamb

Churches are not all wise, neither do they all judge in the power of the Holy Ghost, but many of them judge after the flesh; yet I had sooner accept the opinion of a company of the Lord’s people than my own upon so personal a subject as my own gifts and graces. At any rate, whether you value the verdict of the church or no, one thing is certain, that none of you can be pastors without the loving consent of the flock; and therefore this will be to you a practical indicator if not a correct one.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

1		Leg of lamb bone removed, 6
		to 7pounds
12		Cloves garlic
4	T	Fresh rosemary, chopped
6	T	Virgin olive oil
3	T	Sea salt
3	T	Freshly cracked black pepper

INSTRUCTIONS

Preheat oven to 450 degrees F.  Butter open leg of lamb and set aside.
Place garlic, rosemary, olive oil, sea salt and pepper in a food
processor and blend until smooth. Remove paste and smear all over
inside and outside of lamb. Roll lamb up like a jelly roll and tie
with butcher twine. Place in a roasting pan and put into oven. Roast
45 to 50 minutes for medium rare (internal temperature of 120 degrees
F). Remove and allow to rest 10 minutes before carving.  Serve with
simple roasted potatoes, green beans and eggplant timbales.  Yield: 4
servings  Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All
rights  reserved.  Recipe by: MEDITERRANEAN MARIO #ME1A17  Posted to
MC-Recipe Digest V1 #1046 by Sue <suechef@sover.net> on Jan  26, 1998

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”