Roast Leg of Lamb with Garlic-Herb Crust
Appears in Cook's Country April/May 2007
A holiday celebration doesn't have to require endless trips to the market and several days in the kitchen. This streamlined recipe puts an emphasis on make-ahead work, so the cook can enjoy the meal too.
WHY THIS RECIPE WORKS
An ideal roast leg of lamb should be tender and succulent, with a crust to complement the meat’s delicate flavor. But many roast leg of lamb recipes result in brown, rubbery meat. We wanted a Roast Leg of Lamb with Garlic-Herb Crust recipe ...