So Easter dinner was the traditional leg of lamb. Usually, I smother the thing is mashed garlic, olive oil and Herbs de Provence. This time out, I had a ton of pre-chopped onions which were stinking up my kitchen something fierce so I added them to a bunch of parsley with some lemon and olive oil. It seemed too thin; pistachio nuts went into the food processor to give me the pesto above.
On a 12lb (bone in) leg of lamb, I used approximately 1 cup of this sauce and just spread it everywhere with my hands. Roasted the lamb at 180 for roughly two hours. It cooked very fast, much faster than I expected, so I wonder a bit if my oven is not correct any more.
The onion parsley mix is tasty, but the meat still needed salt.
Oh my gosh, what an agressive but simple recipe! have to keep this one for the file :)
ReplyDelete