Herb Crusted Denver Leg Roast
By Graham Brown - www.cervena.com
Ruby's tip - Make sure you don't over cook this cut as it's very lean and will tend to dry out if left too long.
As with all meat resting is the key to tenderness and taste.
Serves 4
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Ingredients
1 kg Denver leg
1 1/2 cups fresh bread crumbs
1 cup fresh herbs; parsley, tarragon, chervril, marjoram, thyme
1 egg
1 clove crushed garlic
1 tspn mustard
50 gms of butter or oil
Salt and pepper
Method
Sear the meat all over in a heavy roasting dish remove any oil residues with a paper towel.
For the Crust
Blitz herbs, garlic and the breadcrumbs in a food processors. Add the egg and process further. Add a little water in needed to form a spreadable paste. Season and apply with a spatula to cover the top of the meat.
Roast at 180ºC for 20 minutes, remove and let rest. Slice carefully across the grain and serve with a selection of vegetables.