Chef Folse's Herb Crusted Leg of Lamb with Roasted Asparagus and Potatoes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Herb Crusted Leg of Lamb with Roasted Asparagus and Potatoes

Easter is the perfect time of year to prepare leg of lamb. Many Cajun families choose to have lamb on their holiday table.

Prep Time: 3 Hours
Yields: 8 Servings

Ingredients:
1 (7–8 pound) leg of lamb
8 cloves garlic, minced
¼ cup chopped mint leaves
¼ cup chopped sage leaves
¼ cup chopped rosemary
1 cup Italian-style bread crumbs
salt and cracked black pepper to taste
2 tbsps olive oil
2 tbsps Creole mustard

Method: Preheat oven to 350°F. Trim excess fat from lamb, leaving only a thin layer to protect meat while cooking. Make small slits all over the surface of lamb with a pairing knife. Use half of garlic to stuff slits. In a small mixing bowl, mix the remaining garlic with mint, sage, rosemary and bread crumbs. Season mixture with salt and pepper. Rub lamb with olive oil and then brush with Creole mustard. Sprinkle bread crumb mixture over lamb and pat down to form a thick even coat. Place lamb on a roasting pan, fat side up. Roast 1½ hours or until meat reaches an internal temperature of 130°F. Remove lamb and allow to rest for 20 minutes before carving.

Lemon Butter Roasted Asparagus

Prep Time: 30 Minutes
Yields: 6 Servings

Ingredients: 2 pounds asparagus, trimmed, rinsed and dried
1 tbsp olive oil
2 tbsps melted butter
salt and cracked black pepper to taste
1 tbsp freshly squeezed lemon juice

Method: Preheat oven to 400°F. In a small mixing bowl, toss asparagus with olive oil and butter. Season lightly with salt and pepper. Arrange asparagus on a baking sheet. Bake 15–20 minutes or until asparagus are tender. Sprinkle with lemon juice and serve.

Oven Roasted New Potatoes

Prep Time: 40 Minutes
Yields: 6 Servings

Ingredients: 12–15 new potatoes, halved
6 cups chicken broth or water
¼ cup melted butter
1 tsp granulated garlic
3 tsps chopped rosemary
salt and black pepper to taste

Method: Preheat oven to 400°F. In a saucepan, blanch potatoes in chicken broth over medium-high heat for approximately 5 minutes then drain. In a mixing bowl, toss potatoes with butter, garlic, rosemary, salt and pepper. Arrange potatoes on a baking sheet. Bake 15–20 minutes or until golden brown and tender.

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