Butterflied a half leg of lamb covered one side with a Lebanese roasted red pepper and eggplant spread as well as sundried tomato and roasted garlic. Rolled lamb and tied. Placed on rack in a roasting pan and added to oven at 400F for 15 minutes. Lowered the temp to 275F and continued cooking for 1 1/2 hour (medium rare). Served with steamed local asperagus and yellow squash.
Dessert was mini phyllo cups filled with plain Greek yogurt and topped with blueberries. Sprinkled with cinnamon and powdered sugar.
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