roasted lamb with frest herbs

prep time:  tbd
cook time:  3 hours
servings:  6 - 8

4 pounds bones lamb chuck
5 cloves garlic - chopped
2 tablespoons parsley - chopped
2 tablespoons thyme - chopped
2 tablespoons rosemary - chopped
1 cup olive oil

1.  in a small bowl, mix together garlic, herbs and olive oil.

2.  lay the lamb chuck on a clean cutting board and cover with a sheet of plastic wrap.  using a meat mallet, pound out the meat so it's even in thickness.

3.  remove and discard plastic.  spread the herb-garlic mixture evenly over the top of the lamb, and season well with salt and pepper.

4.  roll the lamb into a log, and using butchers twine, tie the lamb to hold this shape.  season the outside with salt and pepper.

5.  place the lamb on top a long sheet of aluminum foil and roll it tightly to keep the cooking juices and fats close to the meat as it cooks.  repeat with another piece of foil.  place the roll on a sheet try and refrigerate until ready to cook (this can be done up to 2 days in advance of cooking)

6.  when ready to cook, let lamb sit for at least 30 minutes to warm slightly.  pre-heat oven to 275 degrees and cook for 3 hours.  check doneness by opening foil and sticking a fork into the meat.  if soft through, it's ready.

7.  may either serve immediately by unfoiling, cutting twine and slicing.  or, let the meat cool completely with the foil, then remove from foil and cut into desired portions.

- city girl chicago

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