Monday, March 29, 2010

Leg of Lamb Persillade

Spring lamb, tender, young and the perfect representation for all that is new on Easter. Lamb is my favorite protein and I know I must have mentioned that before on at least one occasion. This recipe, Persillade, is a classic French treatment using chopped garlic, parsley and olive oil at the least. It is generally applied to the rack of lamb but I have chosen to use it for the leg. It can be used on most any protein you like. This blend of seasonings will give you a jolt of garlic and I have also added my own twist with a specially seasoned coating of Dijon mustard and herbs first. This recipe will provide enough to coat about a 4 lb. leg of lamb and can easily be doubled if needed. The cooking directions are by the pound as the lamb you choose may be a different size. A wonderful addition to your very special holiday table. I hope you enjoy.

Leg of Lamb Persillade


4 lb. leg of lamb, trimmed
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1/2 tsp. dried thyme
1 small bunch parsley, rough chopped
4 cloves garlic, rough chopped
1 cup almond flour
1 Tbsp. lemon zest
2 Tbsp. white wine
2 Tbsp. olive oil
salt and pepper

Preheat oven to 425'

Rub lamb with 1 tablespoon olive oil and season vigorously with salt and pepper if desired. Preheat large oven proof saute pan on medium high heat and brown lamb until caramelized on all sides.

Blend the Dijon mustard and thyme in a small bowl and set aside. Place the parsley, garlic, almond flour, lemon zest and white wine in the bowl of food processor. Drizzle the remaining 2 tablespoons of olive oil into mixture while pulsing to combine, scraping down the sides of bowl as you go. Season with salt and pepper if desired. Pulse until a paste is formed.

Remove lamb from heat and apply the mustard mixture to all sides of lamb. Apply the parsley and garlic paste in an even coating on all sides of lamb. Gently press down so paste will adhere well. Return saute pan to oven and roast leg of lamb for 10 to 15 minutes per pound for medium rare or 145' to 150' and coating is lightly browned. When lamb is done remove and rest for 10 minutes before slicing.

Nutrition Facts
8 - 3 ounce Servings
Amount Per Serving
Calories 250.4
Total Fat 16.5 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.6 g
Cholesterol 54.4 mg
Sodium 120.8 mg
Potassium 354.5 mg
Total Carbohydrate 4.4 g
Dietary Fiber 2.0 g
Sugars 0.6 g
Protein 20.8 g

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