Boneless Leg of Lamb
Cover lamb with plain yogurt and allow to sit covered overnight in fridge.
In A.M. shake excess yogurt off and blend the following together in a food processor to make a paste:
3 lg. garlic cloves, 3T fresh rosemary, 3T Dijon mustard, 2T olive oil, 2T balsamic vinegar and 3-4 T apricot jam. Rub this paste over entire leg of lamb and allow to sit covered in refrigerator for 3-4 hrs. Remove from refrigerator and sprinkle entire leg with 3/4C bread crumbs,dust generously with Pandora seasonings and roast covered in a slow 325 oven until nearly done removing lid and allowing to crisp the last few minutes. Allow to rest ten minutes before slicing thinly and garnishing with mint sprigs and roasted plums and apricots.
Added by: John & Vickie Harris on 3/20/2010 11:28pm
Featured product(s): Lamb,
Background ingredients: Garlic, Plums, Yogurt, Bread, Vinegar, Raw Milk Yogurt, Apricots,