Title: Leg of Lamb Nicoise
Categories: Lamb Main
Yield: 8 Servings
| 3 | lb | Leg of lamb |
| | | Salt |
| | | Pepper |
| 4 | | Garlic cloves |
| 1/3 | c | Parsley leaves;fresh,packed |
| 2 | tb | Anchovy paste |
| 2 | tb | Red wine vinegar |
| 1/2 | ts | Rosemary; dried |
| 1/2 | ts | Majoram |
| 1/2 | ts | Oregano |
| 1/2 | ts | Thyme |
| 1/4 | c | Olive oil |
Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.
Anchovy paste is available in tubes or jars in a refrigerated counter of
supermarkets. Pat leg dry, slash lamb in several places so that leg lies as
flat as possible and sprinkle with salt and pepper. Set aside. Mince garlic
and parsley by adding to food processor with motor on. Add anchovy paste,
vinegar, rosemary, marjoram, oregano, thyme and 1 ts(5mL) pepper. Add oil
very slowly through feed tube with motor running. Spread mixture all over
lamb, making sure it gets into slashes and place leg in shallow glass dish
just big enough for it. Cover and marinate in refrigetator several hours or
overnight. Bring out to room temperature 3 minutes before cooking. Place
leg, meaty side up, on rack in broiler pan and place so meat is 4 inches
(10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn
leg and broil 8 to 12 minutes on other side, or until internal temperature
is 140F(60C). Alternatively, grill about 12 minutes a side.) Transfer to
cutting board, cover loosely with foil and let stand for 10 minutes before
carving against grain in thin diagonal slices.