5 years ago

Impress your guests with this fall lamb recipe

For this recipe, order a rolled and hand-tied boneless leg of lamb from our meat department.

Ingredients

¾ cups finely chopped pepitas, (raw pumpkin seeds)
1/3 cup panko Japanese style bread crumbs
2 tablespoons snipped fresh parsley
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
½ teaspoon kosher salt
¼ cup country-style Dijon mustard
2 tablespoons snipped fresh chives
2 tablespoons snipped fresh mint
2 teaspoons minced garlic
1 (4-5 pound) boneless leg of lamb, hand tied

Directions

Combine first 6 ingredients. In small bowl, combine mustard, chives, mint and garlic; spread over entire surface of roast. Pat pumpkin seed mixture over mustard mixture. Place roast, fat side up, on rack in shallow roasting pan. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.

Doneness                  Approximate               Temperature to

                                 Roasting Time          Remove from Oven

 
Rare                          19-21 minutes                    130 F
                                   per pound  

                        
Medium Rare           21-23 minutes                    140 F
                                   per pound

Medium                    23-25 minutes                    150 F
                                   per pound

To Serve:< Remove from oven; tent with foil and let stand about 15 minutes before carving. The internal temperature will rise about 5 F. Carefully remove string before carving.

Amount: 8-10 servings

Tip: Serve roasted leg of lamb with Gundlach Buncschu, a full-flavored Merlot.