Text 18400, 81 rader
Skriven 2014-10-23 08:58:42 av Dave Drum (1:261/38)
Ärende: BH+G 1642
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Basil-Crusted Leg Of Lamb w/Lemon Vinaigrette
 Categories: Lamb/mutton, Herbs, Breads, Citrus, Nuts
      Yield: 12 servings

    3/4 c  Pine nuts
      2 c  Packed basil leaves;
           +=PLUS=+
      2 tb Chopped basil
    2/3 c  + 1 tb extra-virgin olive
           - oil, 1/3 cup warmed
      3 sl White bread; toasted, torn
           - in pieces
      2 cl Garlic; crushed
      1 tb Fine grated lemon zest
           Salt & fresh ground pepper
           Cayenne pepper
      5 lb Trimmed, butterflied,
           - boneless leg of lamb
      3 tb Unsalted butter
      2    Thyme sprigs
      3 tb Fresh lemon juice
      1 ts Dijon mustard

  Preheat the oven to 325øF/160øC.

  Spread the pine nuts on a baking sheet and toast until
  golden, about 5 minutes. Let cool.

  Fill a small bowl with ice water. In a small saucepan of
  boiling water, blanch the basil leaves for 10 seconds.
  Drain and immediately transfer to the ice water. Drain and
  squeeze dry. Place the basil in a food processor with the
  1/3 cup of warmed oil and puree until fairly smooth. Add
  the toast, 1 of the garlic cloves, 2 teaspoons of the
  lemon zest and 1/2 cup of the pine nuts and pulse until
  coarsely chopped. Season with salt, pepper and cayenne.

  Set the lamb on a work surface fat side down and season it
  with salt and pepper. Rub half of the basil mixture on the
  meat. Roll up the meat and tie it at 1-inch intervals with
  kitchen string.

  In a flameproof roasting pan, heat the 1 tablespoon of
  olive oil. Season the lamb with salt and pepper. Add the
  lamb to the roasting pan and cook over high heat, turning
  occasionally, until browned all over, 10 minutes. Add the
  butter, thyme and the remaining garlic clove to the
  roasting pan and cook for 1 minute, basting the lamb.

  Transfer the lamb to the oven; roast for 1 hour and 15
  minutes, turning once or twice, until an instant-read
  thermometer registers 130 degrees for medium-rare.
  Transfer the lamb to a cutting board; remove the strings.

  Preheat the broiler. Spread the remaining basil mixture
  over the roast and return the meat to the pan. Broil it 8
  inches from the heat for 5 minutes, until the crust is
  lightly browned and sizzling. Transfer the meat to a
  cutting board; let rest for 20 minutes.

  Meanwhile, in a bowl, whisk the lemon juice with the
  mustard. Whisk in the remaining 1/3 cup of the oil, 1/4
  cup of pine nuts, 1 teaspoon of lemon zest and the chopped
  basil; season with salt and pepper. Slice the meat;
  transfer to plates. Drizzle with the vinaigrette and
  serve.

  Food & Wine | May 2013

  MM Format by Dave Drum - 01 May 2013

  Uncle Dirty Dave's Archives

MMMMM

... Eat, drink, and be merry. For tomorrow they may make it illegal! Anonymous

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)