Recipe - Gigot Dagneau Boneless Leg Of Lamb

1 Leg of lamb bone removed; 6
to 7pounds
12 Cloves garlic
4 tablespoon Fresh rosemary; chopped
6 tablespoon Virgin olive oil
3 tablespoon Sea salt
3 tablespoon Freshly cracked black pepper

Preheat oven to 450 degrees F.

Butter open leg of lamb and set aside.

Place garlic, rosemary, olive oil, sea salt and pepper in a food processor
and blend until smooth. Remove paste and smear all over inside and outside
of lamb. Roll lamb up like a jelly roll and tie with butcher twine. Place
in a roasting pan and put into oven. Roast 45 to 50 minutes for medium rare
(internal temperature of 120 degrees F). Remove and allow to rest 10
minutes before carving.

Serve with simple roasted potatoes, green beans and eggplant timbales.

Yield: 4 servings

Notes: Recipes for #ME1A17 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A17

Posted to MCRecipe Digest V1 #1046 by Sue suechef@sover.net on Jan 26,
1998