LEG OF LAMB WITH THYME, ROSEMARY, PINE NUTS AND LEMON or ARROSTO DI AGNELLO CON TIMO, ROSMARINO, PINOLI E LIMONE

lamb

So now I just have one more Easter lunch to go, soon I have to start cooking my part of it but first I wanted to share this easy recipe of lamb that I made yesterday and that my family really liked; lamb can be so nice if it is cooked well and I have found a way that is perfect for us, maybe also for you. There’s nothing new about it but it works and it is easy.

lamb

LEG OF LAMB WITH THYME, ROSEMARY, PINE NUTS AND LEMON or ARROSTO DI AGNELLO CON TIMO, ROSMARINO, PINOLI E LIMONE

Leg of lamb, boned so that you just have the meat left.
Fresh rosemary
Fresh thyme
Pine nuts
Garlic
Lemon
Salt
Black pepper
Extra-virgin olive oil

To do about 12 hours before cooking:
– Chop rosemary, thyme, pine nuts and a little garlic, not too much as it has a tendency to dominate the flavours.
– Unfold the meat and and drip some lemon juice over it.
– Distribute the herb mix evenly over the meat. Sprinkle a little salt too.
– Roll the meat and tie it so that it keeps the form and but it into a bowl that you cover well and put in the fridge for about 12 hours.
– Turn on the oven on 200°C/392°F.
– Rub lemon juice, salt and quite a lot of black pepper onto the surface of the steak (I know, that sounds quaint but…).
– Roast in the oven, my rule of thumb is 20 minutes for every 500 g/17.6 oz.

lamb

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