Herb and Almond Crusted Veal

This recipe just makes us think of spring! Maybe it’s the fresh herbs or the lemon and almond flavors. Either way it’s a wonderful spring supper no matter why you love it! Herb and Almond Crusted Lamb

1/2 cup Sliced Almonds, divided

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried oregano leaves

1 teaspoon dried rosemary leaves

1 tablespoon chopped garlic

1/4 cup extra-virgin olive oil

3 1/2 pounds boneless leg of lamb, butterflied

2/3 cup water or chicken broth

 ¼ tsp salt

 Preheat the oven to 450°F

Chop ¼ cup almonds; set aside remaining almonds. Mix chopped almonds with next 6 ingredients in a small bowl. Spread inside of lamb with ½ of the herb mixture. Roll lamb into an even cylinder and tie at 2-inch intervals with butcher twine. Rub remaining herb mixture onto outside of lamb roast and press reserved sliced almonds onto herbs. Place in roasting pan and cook for 20 minutes.

Lower the oven temperature to 375°F. Add the water or broth to the roasting pan and roast for another 40 to 50 minutes, or until the thickest part of the lamb reaches an internal temperature of 140°F for medium. Take the lamb out of the oven and let the meat rest for 15 minutes. Cut off twine, slice and serve with roasted fingerling potatoes, if desired.