Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves

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Appears in Cook's Illustrated May/June 1993

We used some French techniques to create a roast leg of lamb with a kick.

SERVES 12-16

TIME 3½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

For a straightforward and supremely flavored roast leg of lamb recipe, we followed traditional French techniques for dealing with lamb. The boning can be done by a butcher, the cilantro pesto is as straightforward as basil pesto, and the ja...

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