How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre

Name: How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre
Total time: 120 min
Ingredients: 1 Lamb; About 1 ½ cup Fresh Parley; 4–5 Garlic; 2 oz Pine nut; 2 oz Almond; 1 tbsp Thyme; 1 tbsp Rosemary; ½ cups Olive oil

By Chef Jean-Pierre · 120 min

Ingredients

Lamb1
About 1 ½ cup Fresh Parley
Garlic4–5
Pine nut2 oz
Almond2 oz
Thyme1 tbsp
Rosemary1 tbsp
Olive oil½ cups

Instructions

Preheat the oven to 375°F.
Blend all the ingredients into a fine, fairly loose paste.
Tie the leg of lamb. Using a paring knife, push a few garlic slivers into the meat. Rub the paste over both sides of the lamb.
Roast at 375°F until the meat reaches your desired doneness. Check with a meat thermometer placed close to the bone without touching it, not by time alone. Doneness temperatures: rare 115–120°F, medium-rare 125°F, medium 130°F, medium-well 145°F, well done 150°F.
Let the lamb rest for at least 20 to 30 minutes before carving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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