18 pounds American lamb legs, boned, rolled and tied
1 pound bread crumbs, plain, coarsely ground
4 cups whole toasted pine nuts
3 tablespoons chopped fresh basil or 2 large bunches fresh, finely chopped
1 bunch fresh parsley, finely chopped
1/8 teaspoon salt
1/2 cup honey, warmed
1/4 cup vegetable oil
Servings: 48
1. Lightly oil the lamb. Roast at 450ºF for 10 minutes. Reduce oven to 325ºF. Roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let rest for 20 minutes.
2. Lightly toast the bread crumbs and pine nuts in the oven. Toss the bread crumbs, pine nuts, basil, parsley and salt. Combine the warmed honey and oil. Mix in just enough liquid to moisten the crumbs. Warm the mixture until heated through. Reserve warm.
3. Slice the lamb. Top with the warm crumb mixture.
1 pound bread crumbs, plain, coarsely ground
4 cups whole toasted pine nuts
3 tablespoons chopped fresh basil or 2 large bunches fresh, finely chopped
1 bunch fresh parsley, finely chopped
1/8 teaspoon salt
1/2 cup honey, warmed
1/4 cup vegetable oil
Servings: 48
1. Lightly oil the lamb. Roast at 450ºF for 10 minutes. Reduce oven to 325ºF. Roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let rest for 20 minutes.
2. Lightly toast the bread crumbs and pine nuts in the oven. Toss the bread crumbs, pine nuts, basil, parsley and salt. Combine the warmed honey and oil. Mix in just enough liquid to moisten the crumbs. Warm the mixture until heated through. Reserve warm.
3. Slice the lamb. Top with the warm crumb mixture.
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