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Herb-Stuffed Leg of Lamb

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 1-1/2 cups coarsely chopped fresh flat-leaf parsley
  
• 3 garlic cloves
  
• 1 Tbsp finely chopped fresh chives
  
• 1 (2 ½-pound) boneless leg of lamb
  
• 1 Tbsp plus 3/4 tsp kosher salt
  
• 3/4 tsp black pepper
  
• 2 Tbsp olive oil
  






Instructions



1. Put oven rack in middle position and preheat oven to 350° F. Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
   
   
2. Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
   
   
3. Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140° F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
   
   Serves 10, as part of a larger meal.