0 recipes from contoocook and beyond


– 1 Tbs kosher salt
– 2 tsp freshly ground pepper
– 3 Tbs finely chopped fresh rosemary
– 1 Tbs minced thyme
– 2 garlic cloves, minced
– 2 Tbs olive oil
• In a small bowl, combine salt, pepper, rosemary, garlic, thyme and olive oil, stir until blended.

– 2 Tbs olive oil
– 1/2 cup chopped sun-dried tomatoes
– 3 shallots finely chopped
– 4 garlic cloves, minced and divided
– 2 tsp chopped fresh rosemary
– 2 tsp chopped thyme
– Salt and pepper to taste
– 1 cup Panko bread crumbs
– 4 lb butterflied boneless leg of lamb
• Heat oil in medium frypan over medium-high heat. Add shallots; sauté 3 minutes or until tender.
• Add tomatoes and garlic; sauté 1 minute. Stir in rosemary and thyme; sauté 1 minute.
• In medium bowl, combine bread crumbs and garlic mixture. Season with salt and pepper.
• Unroll roast; trim fat. Pound to 3/4″ thickness.
• Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine.
• Coat lamb with garlic rub. Wrap tightly with plastic wrap and refrigerate for
at least 2 hours or upto overnight.
• Heat grill pan over medium high heat. Grill lamb for 5 minutes on each side.
• Place pan in 350° oven and roast until meat thermometer reads 135° for medium rare.
• Transfer to cutting board and let rest for 10 minutes before carving.


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