Ask your butcher to debone, trim and butterfly your meat for you so it’s ready to season. This dish is quickly made, but tastes like you spent hours in the kitchen.
SHOPPING LIST:
One butterflied leg of lamb (about 3 pounds)
3 tablespoons Extra Virgin Olive Oil
1 Tablespoon Bella Cucina Rosemary + Lavender Salt
PREPARATION: Preheat the oven to 375°F.
Open the butterflied lamb up and rub all sides evenly with the olive oil. Sprinkle the salt on the inside and outside of the meat. Close up the lamb and skewer in several places at the seam, or tie securely with butcher string.
Place the lamb on a rack over a sheet pan. Roast until pink and tender, about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat reads 130˚ to 135˚. The temperature will rise about 5 degrees once out of the oven. Let the meat rest five minutes before carving to preserve the juices from running out. Pour the pan drippings over the meat and serve hot.
OLIVE RELISH (optional):
1/2 cup Bella Cucina Olivada Pesto
1 wedge Bella Cucina Preserved Lemon, chopped (rinse lemon and remove pulp before chopping)
1 Tablespoon capers, coarsely chopped
1 Tablespoon Italian parsley, chopped
1/4 tsp. kosher salt
1/8 tsp. freshly cracked black pepper
Place all ingredients in a small bowl. Gently fold all ingredients together. Serve at room temperature. Makes about 1/2 cup.
Leftover slices of lamb make a great panini sandwich with Bella Cucina Caramelized Onion & Raisin Antipasti.