Lamb Roulade

Donated by:  Larry Luke

Technorati Tags: Lamb,Pernod,Roulade

 

 

3	lb	boned leg of lamb
1	pkg	fresh spinach
1	cup	Pernod
1	tsp	rosemary
1	tsp	thyme
		garlic oil
SAUCE:
1	cup	drippings
1	tbsp	butter
3	tbsp	flour
		Pernod, to taste

 

Wash and stem spinach.  Place in covered container with Pernod.  Refrigerate at least 2 hours, shaking occasionally.

Unroll lamb and flatten with meat mallet to a uniform thickness.  Place spinach evenly over lamb, covering all but 2” of the outside end.  Roll like a jelly roll and tie securely with a string.

Sprinkle lamb well with garlic, oil, rosemary, and thyme.  Rub in well.

Place rack over baking dish/pan with water covering the bottom of the baking dish.  Place in a preheated 500 degree oven.  After 15 minutes reduce the oven to 300 degrees.

Baste with drippings every 15-20 minutes after the first hour of roasting.  Roast until desired doneness.