Gigot Dagneau Boneless Leg of Lamb
Try this Gigot Dagneau Boneless Leg of Lamb recipe, or contribute your own."This is a fantastic recipe! I have made it once with a boneless leg and once with a shoulder, otherwise preparing the lamb exactly as described. Both cuts worked equally well. It was very simple, very tasty and most delicious. I served the leg for a dinner party to some non lamb eaters and it was a big hit. Would definitely make again." - chefhoward76
Yield: 4 Ready in 45 minutes
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Gigot Dagneau Boneless Leg of Lamb Preparation
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
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