Feta and Black Olive Roasted Leg of Lamb
Upload Your Photo- 0Comment
Print
Ingredients:
3 tablespoons olive oil2 garlic cloves, minced
2 teaspoons crushed red-pepper flakes
Zest of 1 orange
1 tablespoon fennel seeds, lightly crushed
4 or 5 cardamom pods, lightly crushed (optional)
1 tablespoon ground ginger
1 5-pound leg of lamb, butterflied
2 tablespoons unsalted butter
1 tablespoon fresh rosemary, roughly chopped
1 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive tapenade (store-bought)
1 cup crumbled feta cheese
Watercress or parsley for garnish
Instructions:
In a deep casserole or roasting pan, combine 3 tablespoons olive oil, garlic, red-pepper flakes, orange zest, fennel, cardamom (if using), and ginger. Add lamb leg and turn to coat well. Cover and refrigerate at least 2 hours (or up to 12 hours).In a medium saut
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.