Roasted Lamb in a Herb Crust
Preparation: 25 minutes | Cooking: 30 minutes, plus 10 minutes resting | Serves 6
- 2 tablespoons chopped thyme
- 2 tablespoons chopped oregano
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped rosemary
- 4 tablespoons olive oil
- 1½ cups (70 g) bread crumbs
- 1 x 2-kg leg of lamb
- salt and pepper
- Preheat the oven to 475°F/240°C/Gas Mark 9.
- Combine the thyme, oregano, parsley, and rosemary in a bowl, add the oil and bread crumbs, season with salt and pepper, and mix well.
- Place the lamb in a large roasting pan, spread the herb mixture over it, and roast for 15 minutes.
- Reduce the oven temperature to 350°F/180°C/Gas Mark 4, add ⅔ cup (5 fl oz/150 ml) warm water to the roasting pan, and continue to roast for another 15 minutes.
- Remove the lamb from the pan, cover with kitchen foil, and let rest for 10 minutes.
- Carve the meat and place in a warm serving dish.
- For a side dish, halve and seed some tomatoes, fill with bread crumbs and chopped oregano, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes.
Source: 'Recipes from an Italian Butcher' available in-store at the Triggerfish Cookshop
About the book: 'Recipes from an Italian Butcher' is the ultimate guide to preparing and eating meat the Italian way and features more than 150 easy-to-follow authentic Italian recipes for lamb, beef, veal, pork, poultry, and game. The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition