Rating: 3.71 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
  • 21 Ratings

The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month. They have a silkier texture and a less sour flavor than regular lemons.

Martha Stewart Living, May 2005

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Credit: GENTL & HYERS

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1 preserved lemon in half; remove and discard seeds. Coarsely chop lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.

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  • Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).

  • Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into paper-thin rounds; discard seeds. Arrange rounds over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.

  • Transfer lamb to a roasting pan just large enough to hold it. Roast 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees (for medium-rare), about 35 minutes.

  • Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.

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Reviews

21 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1