Lamb With Herb Paste and Spinach

  1. Heat the oven to 425 degrees .
  2. Remove as much of the surface fat as is practical from the lamb.
  3. Combine the parsley, dill, oil, anchovies and garlic in a food processor (if youre not using the anchovies, add some salt).
  4. Puree, adding a little water if necessary.
  5. Rub the lamb with this mixture.
  6. Put the lamb on a rack in a roasting pan with about 1/2 cup of water.
  7. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350 degrees ; otherwise leave it at 425 degrees .
  8. If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water.
  9. After about 1 hour (total), check the internal temperature with an instant-read thermometer.
  10. When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), its done.
  11. Total cooking time will be less than 1 1/2 hours.
  12. Remove and let it rest.
  13. Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better).
  14. Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until theyre lightly browned.
  15. Remove; add another couple of tablespoons of the fat to the pan.
  16. Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated.
  17. Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.

lamb, parsley, dill, extra virgin olive oil, anchovies, garlic, salt, bread crumbs, freshly ground black pepper, nuts, raisins, spinach

Taken from cooking.nytimes.com/recipes/1017286 (may not work)

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