| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Garlic cloves |
| 2 1/2 |
oz |
Packages fresh basil leaves; trimmed, coarsely chopped |
| 1/2 |
c |
Olive oil |
| 3/4 |
c |
Grated Parmesan cheese |
| 1 |
|
5-to 6-pound leg of lamb; boned, rolled, tied |
| 3 |
|
Garlic cloves; slivered |
| 4 |
tb |
Chopped fresh basil |
|
|
Olive oil |
| 3 |
lg |
Tomatoes |
|
|
Fresh basil leaves |
|
6 |
servings. |
INSTRUCTIONS
PISTOU
LAMB
For pistou: With processor running, drop garlic through feed tube and chop
finely. Scrape down sides of work bowl. Add basil; process until finely
chopped. With processor running, add oil through feed tube and process
until mixture is pureed. Mix in cheese. Season with salt and pepper.
Transfer to small bowl.
For lamb: Preheat oven to 450°F. Form slit in lamb with tip of sharp knife.
Insert garlic sliver and some chopped basil into slit. Repeat all over
lamb. Place lamb on rack in roasting pan. Brush generously with oil.
Sprinkle with salt and generous amount of pepper. Roast 20 minutes. Reduce
oven temperature to 375°F. Continue roasting until thermometer inserted
into thickest part of lamb registers 130°F, basting occasionally with
drippings, about 1 hour longer. Cool 1 hour. (Can be made 1 day ahead.
Cover pistou and lamb separately; chill. Bring to room temperature before
serving.)
Slice tomatoes; place around edge of platter. Slide basil leaves between
tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and
tomatoes.
Bon Appétit May 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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