Subj : St. Barnabas 01
To   : All
From : Dave Drum
Date : Thu Jun 10 2021 15:53:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Barnabas Roast Lamb Loin Persillade
 Categories: Lamb/mutton, Herbs, Vegetables, Breads
      Yield: 6 Servings
 
    1/2 c  Packed fresh parsley leaves;
           - chopped
      3 tb Extra-virgin olive oil
      3 cl Garlic; minced
      1 tb Chopped mint
  1 1/2 tb Minced fresh rosemary
    1/2 ts Fine grated fresh lemon
           - zest
           Salt & pepper
      3 lb (2 loins) boneless lamb
      4 tb Dijon mustard
    1/2 c  Red pepper jelly
      1 c  Fresh breadcrumbs
 
  A persillade is a mixture of chopped parsley (persil in
  French) and garlic.
  
  Combine parsley, olive oil, garlic, mint, rosemary,
  lemon zest and salt and pepper. Mix well to combine.
  
  Set oven @ 425ºF/218ºC.
  
  Untie and unroll lamb if it’s come from the butcher
  tied. Season the inside of the lamb roasts with salt and
  pepper and spread the mustard all over the inside of
  each of the roasts. Divide the herb mixture in half and
  reserving half of it, spread the remaining half all over
  the mustard. Re-roll the lamb and re-tie it with kitchen
  string. Season the outside of the roasts with salt and
  pepper.
  
  Put the roasts on a rack in a roasting pan and roast in
  the middle of the oven for approximately 30 minutes.
  
  In the meantime, combine the reserved half of the herb
  mixture with the fresh breadcrumbs. When the meat
  thermometer registers 120ºF/49ºC, remove the pan from
  the oven, and spread the pepper jelly over the top of
  each roast and heap the breadcrumb mixture on top.
  
  Put back into the oven and cook for approximately 10
  more minutes until the crumb crust is slightly brown.
  
  Remove the roasts from the oven and transfer lamb to a
  cutting board and let them stand, covered with aluminum
  foil, for 10 minutes.
  
  Slice lamb about 1/2" thick and serve with mint jelly.
  
  Serves 6 generously
  
  Recipe from: Clare Osdene Schapiro
  
  RECIPE FROM: https://www.stbarnabasrichmond.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... And so the gods said, 'E=«mvý+2P/r' and there was popcorn!

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