Recipe of the Month
December, 2007 (Two Great Recipes)
Roast Leg of Lamb Provencal
4 lbs. Boneless, trimmed leg of lamb
2 tblsps. soft, unsalted butter
Salt and freshly ground pepper
1 cup white bread crumbs
1 cup Italian flat-leaf parsley, coarsely chopped
2 shallots , chopped
2 tblsps. olive oil
Preheat oven to 425 F. Place the lamb in a roasting pan, fat side up and rub all over with butter. Season with salt and pepper. Roast for about 20 min.
Meanwhile blend breadcrumbs, parsley, garlic, shallots and olive oil in a food processor .
Baste the lamb with the rendered fat and cover with the breadcrumb blend. Reduce oven to 400 F ,roast lamb for 45-55 min .
Transfer to cutting board and let rest for 15 min before slicing.
Lamb Burgers with Caramelized Shallots
1tbsp. olive oil
1/2 lb shallots, chopped
1 lb ground lamb
1 small red onion, chopped finely
1 garlic clove, chopped finely
1 tsp rosemary, chopped finely
1/2 tsp. salt
1/2 tsp. pepper, freshly ground
4 whole wheat buns
Heat the oil in a large skillet over medium -high heat. Add the shallots and cook, stirring occasionally, for 7 min, or until soft and golden brown. Remove to a bowl.
Meanwhile in a medium bowl, combine the lamb, onion, garlic, rosemary, salt and pepper. Form into 4-8 burgers.
In the same skillet over medium heat, cook the burgers for 20-25 min, turning once.
Place the burgers on the buns and top with the shallots.
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