New York City Chefs Daily Recipe for 05/31/2002 : Lamb Roasted with Herbs
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Lamb Roasted with Herbs recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 05/31/2002 : Lamb Roasted with Herbs
"Lamb Roasted with Herbs"
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"As we graze it grows"

3 pound leg of lamb
3 to 4 tablespoons olive oil
4 cloves garlic, peeled and cut in half
2 sprigs fresh sage, or pinch of dried sage leaves
2 sprigs fresh rosemary or 1 teaspoon dried rosemary leaves
2 bay leaves
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
Salt and freshly ground black pepper
3/4 cup dry white wine

Cut any excess fat from the lamb.  Rub with olive oil. Using a sharp knife, make small cuts just under the skin all around the meat.  Insert the garlic pieces in some of the cuts, and a few of the fresh herbs in the others.  (When using dried herbs, sprinkle them over the surface of the meat.)  Rub the remaining fresh herbs all over the lamb, and allow it to stand in a cool place for at least 2 hours before cooking.  Preheat the oven to 375 degrees. Place the lamb in a baking pan, surrounded by the herbs. Pour on 2 tablespoons of the oil. Season. Place in the oven and roast for 35 minutes, basting occasionally.  Pour the wine over the lamb. Roast for 15 minutes more, or until the meat is cooked. Remove the lamb to a heated serving dish.  Tilt the pan, spooning off any fat on the surface. Strain the pan juices into a gravy boat. Slice the meat, and serve with the sauce separately. Serves 4 to 6.
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