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Roast Lamb With Basil-Anchovy Sauce

 1 boned, rolled and tied leg of lamb (with a thin layer of fat), 3 1/2 to 4 pounds
 Sea salt and ground black pepper
 1 1/2 cups packed basil leaves
 1/4 cup packed mint leaves
 1/4 cup packed flat-leaf parsley leaves
 2 anchovy fillets (preferably packed in salt, and rinsed
 2 teaspoons drained capers
 1 cup extra virgin olive oil

1. Heat oven to 425 degrees. Season lamb generously with salt and pepper, and place
in a roasting pan just large enough to fit lamb. Roast, turning lamb every 15 minutes, until
a thermometer inserted into center reads 130 degrees, about 1 1/4 hours. Place lamb on a
cutting board, reserving juices in pan, and allow to rest for 20 minutes.

2. While lamb rests, combine the basil, mint, parsley, anchovies and capers in a food
processor. With motor running, slowly pour in oil until a dense, green-flecked sauce
forms. Season to taste with salt and pepper.

3. To serve, slice lamb and arrange on platter. Pour some pan juices on top. Serve,
passing basil-anchovy sauce separately. Yield: 6 servings.
 


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