LEG OF LAMB WITH CRUST OF HERBS

This is an outstanding and flavorful recipe! Amaze your guests and family with this tender meat. The perfect wine to drink with it is a Chateauneuf-du-Pape, fantastic red wine from the Rhone Valley. Enjoy!

A day ahead: preparation: 20 min.

The next day: cooking time: 1 h 45 min.

Serving 6

1 bone-in leg of lamb (about 7 lbs)

3 tbsp Dijon mustard

6 tbsp butter, softened + 2 tbsp for roasting

6 tbsp bread crumbs

8 garlic cloves, minced

4 tbsp basil, chopped

3 tbsp rosemary, chopped

3 tbsp fresh thyme leaves

3 tbsp fresh lemon juice

Salt and pepper

The day before:

Season the lamb with salt and pepper. Brush the mustard all over the meat.

In a medium bowl, mix the butter with the bread crumbs, garlic, basil, rosemary, thyme and lemon juice. Rub the meat with all the mixture. Put the meat in a big baking dish, cover with plastic wrap and refrigerate overnight.

The next day, take the meat out of the refrigerator 1 hour before roasting.

Preheat the oven to 400 F. (roast)

Add 2 tbsp of butter cut into little pieces around the lamb.

Roast 1 h 45 minutes.  Add ½ cup of water 30 minutes before the end of roasting.

 When the meat is cooked, turn the oven off. Cover the meat with aluminum foil and let stand 15 minutes in the oven with the door slightly open.

Carve into slices and serve with your favorite vegetables.

(See my recipe for the truffle potatoes in the website).

Bon Appétit!