Marinated Roast Leg of Lamb With Pepper Coating. |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Crushed pepper makes a spicy counterpart to the succlent lamb in this easy-to-prepare entree. Garnish the serving platter with clean evergreen branches for an impressive holiday dinner! From a November 1985 issue of Bon Appetit magazine in a Delicious Do-Ahead Dinner feature. Start this the day before you plan to serve it, as it marinates for 24 hours. Ingredients:
1/2 cup olive oil |
1/2 cup dry red wine |
1/2 cup soy sauce |
2 large garlic cloves, crushed |
2 bay leaves, halved |
6 lbs leg of lamb, trimmed of all but a thin coating of fat |
2 1/2 tablespoons peppercorns, coarsely crushed |
1 tablespoon unsalted butter |
Directions:
1. Combine first 5 ingredients in large nonaluminum baking dish.
2. Add lamb, turning to coat; cover with plastic wrap and refrigerate 24 hours, turning occasionally.
3. Bring lamb to room temperature.
4. Preheat oven to 450 degrees.
5. Remove lamb from marinade and pat dry.
6. Combine peppercorns and butter in small bowl; rub over entire surface of lamb.
7. Place lamb on rack in roasting pan.
8. Cook 15 minutes; reduce temperature to 350 degrees and continue roasting until thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 45 to 60 minutes.
9. Let stand 20 minutes, transfer to platter and serve.
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