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Rolled Leg Of Lamb Roasted With Mint
(Cordeiro A Transmontana)
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| What You Need: |
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¼ cup finely chopped parsley
¼ cup finely cut fresh mint leaves
2 tablespoons butter, softened
2 tablespoons finely chopped lean bacon
2 teaspoons finely chopped garlic
1 tablespoon red wine vinegar
1 teaspoon paprika
1 teaspoon salt
¼ teaspoons freshly ground black pepper
A 6 to 7 pound leg of lamb, boned, with outer fell and all fat removed
2 tablespoons olive oil
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| How To Cook: |
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1. In a large bowl, combine the parsley, mint, butter, bacon, garlic, vinegar, paprika, salt and black pepper, and mix them together thoroughly.
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2. With a large, sharp knife, open the leg of lamb flat by cutting lengthwise through the thinnest side of the cavity left when the bones were removed.
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3. Cut away any clumps of exposed fat from inside the leg and, with the point of the knife, cut ¼ to ½ inch down into the thicker areas so that the lamb lies even flatter.
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4. Spread the leg out flat, fat side down, and pat the parsley and mint mixture evenly over the meat. Then, starting at one long side, roll the lamb into a tight cylinder, tucking in the ragged edges of meat.
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5. With white kitchen cord, tie the roll securely at two-inch intervals, wrap it loosely in foil or plastic wrap, and refrigerate for at least 12 hours.
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6. Preheat the oven to 450°F. With a pastry brush, coat the surface of the lamb with the olive oil. Place the meat on a rack in a shallow roasting pan just large enough to hold it comfortably.
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7. For the most predictable results, insert a meat thermometer into the center of the meat. Roast uncovered in the middle of the oven for 15 minutes. Then reduce the heat to 350°F and continue roasting uncovered 45 minutes to 1 hour or until the lamb is done to your taste. Basting is unnecessary.
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8. The meat thermometer will register 130°F to 140°F when the lamb is rare, 150°F to 160°F when medium and 160°F to 170°F when it is well done.
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9. Carve the lamb crosswise into ¼-inch-thick slices and arrange them slightly overlapping along the center of a heated platter. Serve at once.
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10. In Portugal, this roast is prepared with a leg of kid (cabrito) rather than lamb-and you may substitute kid if it is available in your locality.
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