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
6 tablespoons fresh bread crumbs
6 tablespoons unsalted butter, softened
6 garlic cloves, minced
6 tablespoons chopped flat-leaf parsley
3 tablespoons thyme leaves
3 tablespoons chopped rosemary
2 tablespoons fresh lemon juice
One 7- to 8-pound bone-in leg of lamb at room temperature, fat trimmed
Salt and freshly ground pepper
1/4 cup Dijon mustard
How to Make It
Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.
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.
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