Herb-Crusted Leg of Lamb
At his grandparents' ranch in Leyda, Chile, Agustin Huneeus Sr. and his family celebrated the holidays with an asado (barbecue). They slaughtered a lamb, crusted it with herbs that grew wild on the property, and cooked it over an open fire. The lamb here, coated in a mixture of herbs, mustard and bread crumbs, is a simpler, oven-roasted take on that dish. More Lamb Recipes
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The unroasted, herb-rubbed lamb can be refrigerated overnight.
Primus, Veramonte's top wine, is a juicy blend of Carmenère, Cabernet Sauvignon and Merlot; it can have a spicy edge that nicely complements the herby crust on this roasted lamb.