Recipes
Herb and Almond Crusted Leg of Lamb
- Yield: 8 Servings
- Prep Time: 15 Mins.
- Cook Time: 50 Mins.
- This beautiful dish is layered with a flavorful coating of Fisher® Almonds. The result is tender meat, herbs and almonds in one perfect bite!
Ingredients
- 1/2 cup Fisher® Chef's Naturals Sliced Almonds, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried rosemary leaves
- 1 tablespoon chopped garlic
- 1/4 cup extra-virgin olive oil
- 3 1/2 pounds boneless leg of lamb, butterfield
- 2/3 cup water or chicken broth
Directions
- Preheat the oven to 450°F
- Chop ¼ cup almonds; set aside remaining almonds. Mix chopped almonds with next 6 ingredients in a small bowl. Spread inside of lamb with ½ of the herb mixture. Roll lamb into an even cylinder and tie at 2-inch intervals with butcher twine. Rub remaining herb mixture onto outside of lamb roast and press reserved sliced almonds onto herbs. Place in roasting pan and cook for 20 minutes.
- Lower the oven temperature to 375°F. Add the water or broth to the roasting pan and roast for another 40 to 50 minutes until the internal temperature reaches 145°F on a food thermometer. Take the lamb out of the oven and let the meat rest for 15 minutes. Cut off twine, slice and serve with roasted fingerling potatoes, if desired.
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