Leg of Lamb from Stage Left Chef Anthony Bucco
This is a recipe that brings a different dynamic to roasting a Leg of Lamb. Dry rubs like marinades are a great way to impart flavor as well as aid in tenderizing. The following is a dry rub that I use for Leg of Lamb.
- 1 cup espresso
- 1 tbsp cinnamon
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp Black pepper
- 2 tbsp Mint thinly sliced
- 1 tbsp Cayenne
- Mix all ingredients in a bowl.
- Generously coat Lamb.
- Allow the rub to sit on the lamb for about a 1/2 an hour, do not be concerned with the moisture developing on the lamb.
- Place lamb in a 400 degree preheated oven, and cook to desired temperature.