Leg of Lamb Nicoise

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Servings: 1 serving Difficulty: Advanced
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Herb-crusted leg of lamb with a savory anchovy-garlic marinade, broiled to perfection.
Leg of Lamb Nicoise recipe image
Leg of Lamb Nicoise recipe image
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Leg of Lamb Nicoise

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 serving Calories: 1001.1

Description

This Leg of Lamb Nicoise is a bold, savory centerpiece that brings vibrant Mediterranean flavors to your table. The lamb is tenderized and flavored with a robust marinade of fresh garlic, parsley, anchovy paste, and a blend of dried herbs like rosemary, thyme, and oregano. Broiling the meat ensures a crisp, caramelized exterior while keeping the interior juicy and tender. It is an excellent choice for dinner parties or special family gatherings where you want to impress with rich, aromatic flavors.

Ingredients

Directions

  1. If using frozen lamb, thaw it in the refrigerator overnight until completely defrosted.
  2. Pat the leg of lamb dry with paper towels. Using a sharp knife, make several slashes into the meat to help it lay flat and allow the marinade to penetrate.
  3. Sprinkle the lamb generously with salt and pepper. Set aside.
  4. In a food processor, pulse the garlic cloves and parsley leaves until finely minced.
  5. Add the anchovy paste, red wine vinegar, rosemary, marjoram, oregano, thyme, and black pepper to the food processor. Pulse to combine.
  6. With the motor running, slowly drizzle in the olive oil through the feed tube until an emulsion forms.
  7. Spread the herb mixture all over the lamb, ensuring it gets into the slashes and covers all surfaces.
  8. Place the marinated leg in a shallow glass dish large enough to hold it. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  9. Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
  10. Preheat the broiler to high. Position the oven rack so the top of the meat will be about 4 inches from the heating element.
  11. Place the lamb on a rack set inside a broiler pan, meaty side up.
  12. Broil for 12 minutes. Flip the leg over and broil for another 8 to 12 minutes, or until the internal temperature reaches 140°F (60°C) for medium-rare.
  13. Alternatively, grill the lamb over high heat for about 12 minutes per side, turning occasionally, until cooked to desired doneness.
  14. Transfer the lamb to a cutting board and cover loosely with foil. Let it rest for 10 minutes before carving.
  15. Slice the lamb against the grain into thin diagonal slices and serve immediately.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1001.1kcal
% Daily Value *
Total Fat 71.5g111%
Saturated Fat 30.6g153%
Cholesterol 330.3mg111%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 85.1g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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