Dom's Springtime Leg of Lamb

Celebrate Spring!

8 garlic cloves, chopped

3 tablespoons chopped fresh mint

2 tablespoons Dom DeLuise Italian Blend

2 tablespoons olive oil

salt and pepper to taste


4 pound boneless leg of lamb, butterflied

2 tablespoons demi-glace (use Demi-Glace Gold)

1/2 cup chicken broth

2 tablespoons butter

Preheat oven to 350 degrees.

In a small bowl, combine garlic, mint, Dom's Italian Blend, olive oil and salt and pepper. Place the lamb on a cutting board and spread the herb paste evenly on the meat. Roll up the lamb and tie with cooking twine every 3 or 4 inches.

In a roasting pan over medium heat, heat 3 tablespoons olive oil -- enough to coat the bottom of the pan. Add the lamb and brown on all sides, about 4 to 5 minutes per side. Place pan in preheated oven and roast, turning the lamb every 20 minutes for 1 hour. A meat thermometer inserted should register 130 degrees for medium-rare. Transfer lamb to carving board, cover loosely with foil and let rest for 15 minutes before carving. Cut strings and thinly slice across the grain before serving.

Skim the juices from the pan and place in a pot over medium heat. Add the demi-glace and stock and simmer about 5 minutes until thickened. Whisk in the butter, a little at a time, and season with salt and pepper. Serve sauce with lamb.

Serves 8 to 10

This is a lovely side dish to serve with my "Springtime Leg of Lamb."

1/4 cup red wine vinegar

1/4 cup olive oil

1/3 cup Dijon mustard

1 tablespoon Dom DeLuise Italian Blend

1 tablespoon rosemary

2 pounds small red potatoes, unpeeled and quartered

1 onion, chopped

12 asparagus spears cut into 1/2 inch pieces

Preheat oven to 350 degrees.


In a large bowl, Combine vinegar, oil, mustard, Dom's Italian Blend and rosemary and toss potatoes until coated.



Spray a large baking pan with Pam. Arrange potatoes and onion in pan and bake for 20 minutes. Remove from oven and add asparagus . Continue to bake another 10 minutes until potatoes and asparagus are tender.

Serve warm.

Serves 6

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