It seems that almost all the lamb recipes you see call for rosemary, but I am a fan of tarragon so i used it here and then coated the lamb with a parmesan dijon mixture that makes for a wonderful piquant crust on the meat. —LE BEC FIN
boned lamb top with as much fat removed as possible
peeled garlic cloves, slivered
red wine vinegar
dried tarragon, rubbed between your palms
Coating and Roasting Lamb
dijon mustard (French's preferred)
fine bread crumbs
grated or ground good quality parmesan
melted unsalted butter
In This Recipe
Poke narrow slits all over top and sides of lamb; insert garlic slivers.Combine other ingredients and mix with lamb. Let sit 2 hours or cover and refrigerate overnight.
Coating and Roasting Lamb
Remove lamb from frig 2 -3 hours before roasting. Coat top and sides with dijon. When ready to cook, combine the bread crumbs and parmesan and press onto the dijon.(Make more coating if needed.) Drizzle with melted butter and roast at 350 degrees until internal temperature is 130 degrees for rare. Remove from oven and let sit 10 minutes before carving.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.