LAMB WITH HERB PASTE AND SPINACH
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like purée with a little oil, a lot of dill and parsley, a couple of cloves of garlic and a few anchovies. (The anchovies are optional but I believe invaluable.) Rub this herb paste all over the lamb and roast. When the lamb is done, and its flavorful fat has combined with the herbed oil that has run into the bottom of the pan, you use some of this fat to brown some bread crumbs, which become insanely delicious, and then to sauté a pile of fresh spinach. Voilà: a main dish, a side dish and a crunchy garnish, all in one. It's a meal fit for a celebration, whether religious or secular. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Combine the parsley, dill, oil, anchovies and garlic in a food processor (if you're not using the anchovies, add some salt). Purée, adding a little water if necessary. Rub the lamb with this mixture.
- Put the lamb on a rack in a roasting pan with about 1/2 cup of water. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º. If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water. After about 1 hour (total), check the internal temperature with an instant-read thermometer. When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Remove and let it rest.
- Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better). Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until they're lightly browned. Remove; add another couple of tablespoons of the fat to the pan. Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated. Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 47 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 18 grams, Sodium 1022 milligrams, Sugar 3 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Boikanyo Mmakgatla
[email protected]This recipe looks delicious! I can't wait to try it.
Airin Sultana
[email protected]I love the idea of using herb paste to flavor the lamb. I'm definitely going to try this recipe!
Rasel Uddin
[email protected]I'm allergic to lamb, so I substituted it with chicken. The dish turned out great! The herb paste was especially flavorful, and the spinach added a nice touch of freshness.
Usman Gondal
[email protected]This recipe is a bit too complicated for my taste. I prefer simpler dishes that don't require a lot of ingredients or steps.
Anjoy Dorcus
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of flavors, and the lamb was cooked to perfection. I will definitely be making this again.
Nasir Jutt
[email protected]This dish is a winner! The lamb was moist and tender, and the herb paste added a wonderful flavor. The spinach was a great addition as well, providing a pop of color and freshness. I highly recommend this recipe.
Adonai Sword
[email protected]The recipe was easy to follow and the dish turned out great! The lamb was cooked perfectly and the herb paste was delicious. I served it with mashed potatoes and green beans, and it was a hit with my family.
aylla shrideh
[email protected]I'm not a big fan of lamb, but this recipe made me a believer! The meat was tender and flavorful, and the herb paste was divine. Definitely adding this to my recipe repertoire.
Anjan Ale magar
[email protected]Meh.
Ovie Elisha
[email protected]The lamb was a bit dry, and the herb paste, while tasty, didn't quite pack the punch I was hoping for. Overall, it was an okay dish, but not something I would make again.
umme farah simia
[email protected]This recipe is a must-try for lamb lovers! The combination of herbs and spinach creates a delicious and unique flavor profile. I highly recommend it.
abdrehman legas
[email protected]I followed the recipe exactly and the results were fantastic! The lamb was tender and the herb paste was incredibly flavorful. My guests raved about it.
Ans Imran
[email protected]The lamb was cooked to perfection - juicy and flavorful. The herb paste was a great complement, adding a subtle yet noticeable depth of flavor. Overall, a very enjoyable dish that I would definitely make again.
Marvel Marv
[email protected]This lamb dish was a delightful explosion of flavors! The herb paste added a savory and aromatic touch to the tender lamb, while the spinach provided a refreshing balance. My family and I thoroughly enjoyed this recipe - it's definitely a keeper!