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Stuffed Leg of Lamb

Source of Recipe


From "Pork & Lamb" (Williams-Sonoma Kitchen Library)



List of Ingredients



• 3 cloves garlic, finely chopped
  
• ¼ cup drained, oil-packed sun-dried tomatoes, thinly sliced
  
• 2 Tbsp chopped, pitted, cured black olives
  
• 5 Tbsp chopped fresh parsley
  
• 1½ tsp chopped fresh rosemary
  
• ½ tsp chopped fresh sage (optional)
  
• 1 cup dried herbed bread crumbs
  
• ¼ cup unsalted butter, melted
  
• Salt and freshly ground black pepper
  
• 1 leg of lamb (5 to 6 pounds), trimmed of excess fat and deboned
  
• 1 Tbsp olive oil
  
• Fresh rosemary or thyme sprigs
  






Instructions



1. In a bowl, combine garlic, sun-dried tomatoes, olives, parsley, chopped rosemary, sage (if using), bread crumbs, melted butter, and salt and pepper to taste. Mix well.
   
   
2. Lay the lamb flat on a work surface, with the outside surface facing down. Season with salt and pepper. Spread crumb mixture evenly over lamb. Roll lamb into a bundle roughly resembling its original shape, completely enclosing stuffing. Use kitchen string to tie roast as you would a gift. Season outside with salt and pepper.
   
   
3. Position a rack in the bottom of an oven and preheat to 450° F.
   In a large frying pan or sauté pan over medium heat, warm the olive oil. Add the lamb and brown on all sides, about 10 minutes.
   
   
4. Transfer the lamb to a rack in a roasting pan. Roast on the bottom oven rack for 30 minutes. Turn lamb over and reduce heat to 325° F. Continue to roast until an instant-read thermometer registers 130° to 135° or the meat is pink when cut with a sharp knife, about 45 minutes. Transfer to a cutting board, cover with foil, and let rest for 10 minutes before carving.
   
   
5. To serve:
   Snip off the string and discard. Cut the lamb across the grain into thin slices and arrange on a warmed platter. Garnish with the rosemary and thyme sprigs and serve immediately.
   
   Serves 6 to 8
   
   






Final Comments


This recipe is a natural with steamed spinach and creamy mashed potatoes flavored with roasted garlic.