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Metro New York Clubs & Organizations R.A.I.N. Eastchester Senior Center Newsletter 1-16-2008 LUCILLE'S RECIPE PAGE By Lucille Carter HERB ROASTED LAMB -- A LITTLE SOMETHING FOR THE HOLIDAYS! 6 - 8 Servings INGREDIENTS: >12 large unpeeled garlic cloves, divided >1 T chopped fresh rosemary leaves >kosher salt >freshly ground pepper >2 T unsalted butter, melted >1 six pound boneless leg of lamb, trimmed & tied >4-5 pounds (16 - 20) small unpeeled potatoes >2T EVOO (Extra Virgin Olive Oil) DIRECTIONS: >Preheat oven to 450 degrees. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. >Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. >Add the rosemary, 1 T salt, 1 t pepper, and the butter. Process until the garlic and rosemary are finely minced. >Thoroughly coat the top and sides of the lamb with rosemary mixture. Allow to sit at room temperature for 30 minutes to an hour. >Toss the potatoes and the remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. >Place the lamb on top of the potatoes and roast for 1 1/4 hours, or until the internal temperature of the lamb reaches 135 degrees (rare) or 145 degees (medium). >Remove from the oven and put the lamb on a platter; cover tighly with aluminum foil and allow the lamb to rest for about 20 minutes. Slice and serve. (Recipe is based on "Barefoot Contessa, Family Style", by Ina Garten) Enjoy and be healthy! From LUCILLE Neighborhood Link Terms of Use © 1997,1998,1999 E.Central, Inc.