Recipes on a Budget

"Affordable Recipes for All"

Lamb Roulade

Donated by:  Larry Luke

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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.

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05/23/2010 - Posted by | Lamb

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