Reviews Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
Back to Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons All Reviews for Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons Credit: GENTL & HYERS Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 whole preserved lemons, rinsed 1/2 cup chopped fresh rosemary 1/2 cup loosely packed fresh mint leaves 2 cloves of garlic Coarse salt and freshly ground pepper 1/3 cup extra-virgin olive oil 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded to 1 inch thick 2 lemons, cut into wedges, for serving
Gallery Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons Credit: GENTL & HYERS
Recipe Summary Servings: 6
Gallery
Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons Credit: GENTL & HYERS
Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons
Credit: GENTL & HYERS
Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 whole preserved lemons, rinsed 1/2 cup chopped fresh rosemary 1/2 cup loosely packed fresh mint leaves 2 cloves of garlic Coarse salt and freshly ground pepper 1/3 cup extra-virgin olive oil 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded to 1 inch thick 2 lemons, cut into wedges, for serving
Directions
Cut 1 preserved lemon in half; remove and discard seeds. Coarsely chop lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into paper-thin rounds; discard seeds. Arrange rounds over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
Transfer lamb to a roasting pan just large enough to hold it. Roast 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees (for medium-rare), about 35 minutes.
Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.
Reviews
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
21 Ratings 5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 1
All Reviews for Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
