RecipesMagazine

Basil-Crusted Leg of Lamb with Lemon Vinaigrette

Basil-Crusted Leg of Lamb with Lemon Vinaigrette
You can never have too many main course recipes, so give Basil-Crusted Leg of Lamb with Lemon Vinaigrette a try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 376 calories, 27g of protein, and 27g of fat each. 1 person found this recipe to be yummy and satisfying. If you have olive oil—1/3 cup, kosher salt and pepper, dijon mustard, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
Preheat the oven to 32
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OvenOven
2
Spread the pine nuts on a baking sheet and toast until golden, about 5 minutes.
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Pine NutsPine Nuts
SpreadSpread
ToastToast
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Baking SheetBaking Sheet
3
Let cool.
4
Fill a small bowl with ice water. In a small saucepan of boiling water, blanch the basil leaves for 10 seconds.
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Fresh BasilFresh Basil
WaterWater
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Sauce PanSauce Pan
BowlBowl
5
Drain and immediately transfer to the ice water.
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WaterWater
6
Drain and squeeze dry.
7
Place the basil in a food processor with the 1/3 cup of warmed oil and puree until fairly smooth.
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BasilBasil
Cooking OilCooking Oil
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Food ProcessorFood Processor
8
Add the toast, 1 of the garlic cloves, 2 teaspoons of the lemon zest and 1/2 cup of the pine nuts and pulse until coarsely chopped. Season with salt, pepper and cayenne.
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Whole Garlic ClovesWhole Garlic Cloves
Lemon ZestLemon Zest
Pine NutsPine Nuts
Ground Cayenne PepperGround Cayenne Pepper
PepperPepper
ToastToast
SaltSalt
9
Set the lamb on a work surface fat side down and season it with salt and pepper. Rub half of the basil mixture on the meat.
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Salt And PepperSalt And Pepper
BasilBasil
LambLamb
MeatMeat
Dry Seasoning RubDry Seasoning Rub
10
Roll up the meat and tie it at 1-inch intervals with kitchen string.
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MeatMeat
RollRoll
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Kitchen TwineKitchen Twine
11
In a flameproof roasting pan, heat the 1 tablespoon of olive oil. Season the lamb with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
LambLamb
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Roasting PanRoasting Pan
12
Add the lamb to the roasting pan and cook over high heat, turning occasionally, until browned all over, 10 minutes.
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LambLamb
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Roasting PanRoasting Pan
13
Add the butter, thyme and the remaining garlic clove to the roasting pan and cook for 1 minute, basting the lamb.
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Whole Garlic ClovesWhole Garlic Cloves
ButterButter
ThymeThyme
LambLamb
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Roasting PanRoasting Pan
14
Transfer the lamb to the oven; roast for 1 hour and 15 minutes, turning once or twice, until an instant-read thermometer registers 130 for medium-rare.
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LambLamb
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Kitchen ThermometerKitchen Thermometer
OvenOven
15
Transfer the lamb to a cutting board; remove the strings.
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LambLamb
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Cutting BoardCutting Board
16
Preheat the broiler.
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BroilerBroiler
17
Spread the remaining basil mixture over the roast and return the meat to the pan. Broil it 8 inches from the heat for 5 minutes, until the crust is lightly browned and sizzling.
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CrustCrust
BasilBasil
MeatMeat
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Frying PanFrying Pan
18
Transfer the meat to a cutting board; let rest for 20 minutes.
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MeatMeat
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Cutting BoardCutting Board
19
Meanwhile, in a bowl, whisk the lemon juice with the mustard.
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Lemon JuiceLemon Juice
MustardMustard
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WhiskWhisk
BowlBowl
20
Whisk in the remaining 1/3 cup of the oil, 1/4 cup of pine nuts, 1 teaspoon of lemon zest and the chopped basil; season with salt and pepper. Slice the meat; transfer to plates.
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Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
Pine NutsPine Nuts
BasilBasil
MeatMeat
Cooking OilCooking Oil
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WhiskWhisk
21
Drizzle with the vinaigrette and serve.
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VinaigretteVinaigrette
DifficultyExpert
Ready In2 hrs, 30 m.
Servings12
Health Score20
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