(^68) | SOUTHERN LIVING
Herb-Marinated
Leg of Lamb
ACTIVE 20 MIN. - TOTAL 13 HOURS, 25 MIN.,
INCLUDING 12 HOURS MARINATING
SERVES 8
Your guests will appreciate the bold,
bright flavors that come from the
lemon-and-herb marinade on this
broiled lamb. The charred exterior adds
another complex flavor layer. It’s special
enough for company and easy enough to
nail on your first attempt.
1 cup chopped fresh flat-leaf
parsley stems
6 garlic cloves
1 Tbsp. kosher salt
1⁄2 tsp. black pepper
1 1⁄2 cups packed fresh mint leaves
3⁄4 cup plus 2 Tbsp. extra-virgin olive
oil, divided
2 Tbsp. lemon zest, plus
1⁄2 cup and 1 Tbsp. fresh juice
(from 5 lemons)
1 (3-lb.) boneless leg of lamb,
butterflied to 2-inch thickness
1 Tbsp. chopped fresh rosemary
1⁄2 cup packed fresh flat-leaf parsley
leaves
Round lime slices, mint leaves,
and parsley leaves, for garnish
- Process the parsley stems, garlic, salt,
pepper, 1 cup of the mint, 1⁄2 cup of the
oil, and 1 tablespoon of the lemon juice
in a blender until smooth. Place the
lamb in a large ziplock plastic freezer
bag. Add the herb mixture; massage to
coat the lamb evenly. Seal the bag, and
chill 12 to 24 hours. - Remove the lamb from the bag, and
discard the marinade. Place the lamb on
a rimmed baking sheet. Sprinkle evenly
with the rosemary. Cover and let stand
at room temperature 1 hour. - Preheat the broiler to high with the
oven rack 8 inches from the heat. Broil
the lamb until the top is charred, 12 to
16 minutes. Turn the lamb, and broil until
a meat thermometer inserted in thickest
portion registers 125°F (for medium-
rare), 10 to 12 minutes. Remove from
the oven, and let stand 10 minutes
before slicing. - Chop the remaining 1⁄2 cup mint
leaves, and place in a small bowl with
the parsley leaves, lemon zest, and
remaining 6 tablespoons oil and 1⁄2 cup
lemon juice. Stir to combine.
5. Slice the lamb, and serve with the mint
mixture. If desired, garnish with the lime
slices, mint leaves, and parsley leaves.
Pistachio-and-Parmesan-
Crusted Lamb Rack
ACTIVE 15 MIN. - TOTAL 50 MIN.
SERVES 4
A crunchy coating of pistachios and
breadcrumbs complements tender lamb,
while Parmesan and garlic harmonize
with the pronounced flavor of the meat.1⁄2 cup shelled pistachios
2 oz. Parmesan cheese, grated
(about 1⁄2 cup)
2 oz. baguette, torn into small
pieces
2 garlic cloves
3 Tbsp. olive oil
2 (1-lb.) racks of lamb, frenched
1 1⁄4 tsp. kosher salt
1⁄2 tsp. black pepper
1⁄4 cup Dijon mustard- Preheat the oven to 450°F. Process
the pistachios, Parmesan, baguette, and
garlic in a food processor until finely
ground. Add the oil; pulse until just
combined. - Pat the racks of lamb dry with paper
towels. Sprinkle evenly with the salt and
pepper, and rub the mustard over the
lamb. Sprinkle the pistachio mixture
over the lamb, pressing to adhere. Place
the racks of lamb on a roasting rack
coated with cooking spray. Place the
roasting rack inside a roasting pan.
Roast in the preheated oven 10 minutes. - Without removing lamb from the oven,
reduce oven temperature to 400°F.
Roast until a meat thermometer
inserted in the thickest portion registers
125°F (for medium-rare), about 12
minutes. Remove from oven; let stand
10 minutes before cutting into chops.