Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée
Photo by Mark Thomas

Ingredients

  • Fresh mint sprigs
  • Coarse kosher salt
  • 1 tablespoon fresh rosemary
  • ¼ cup fresh mint
  • 2 garlic cloves
  • ¼ cup parsley
  • 1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
  • + 2 more ingredients
    • Lima Bean Puree
    • ¼ cup olive oil

Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprin...

View full recipe at Epicurious

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