Roasted Leg of Lamb
Roasted Leg of Lamb
1 Australian boneless leg of lamb (about 5 pounds), netting removed and butterflied to flatten
Kosher salt and cradced black pepper
Extra-virgin olive oil
1 1/2 cups water
1 tablespoon Dijon mustard
3 large sprigs rosemary
3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
STUFFIIVG
1/2 cups large, plump sun-dried tomatoes, roughly chopped
1/4 cup oil-cured black olives, pitted
1 teaspoon minced rosemary
Leaves only from 3 small sprigs thyme
1 teaspoon dry oregano, preferably Greek
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red vrine vinegar
About 1 teaspoon cracked black pepper
In a food processor, combine all of the stuffing ingredients and puree to a smooth, thick paste, about 45 to 60 seconds. Reserve about 2 tablespoons.
Lay the lamb out on a work surface with the fattier side down. Season generously with kosher salt and pepper and spread an even layer of stuffing over it, pressing the stuffing down into the crevices. Drizzle with a little olive oil and roll the lamb up in a tight spiral, seasoning the fatty side with salt and pepper as you roll. lie in 3 or 4 places crosswise and 1 or 2 places iengthwise (twist the string around itself 3 times before you pull it tight, so it won’t loosen as soon as you let go).
Preheat the oven to 375°F. In a small roasting pan, whisk the reserved stuffing with the water and mustard. Add the rosemary sprigs. Place a rack in the pan; the grills of the rack should not touch the liquid.
Season the lamb on all sides very generously with kosher salt and pepper. In a large, heavy skillet, warm the oil over medium-high heat. Sear the lamb well on all sides, using tongs and leaning the meat up against the sides of the pan to sear the thinner sides and cut ends. Transferthe lamb to the rack seam-side up and roast for about 1 hour, basting every 15 minutes with the pan liquid. To determine doneness, inserta meat thermometer into the thickest part of the lamb: 132°E is medium rare, 137°F is medium.
Remove the lamb and let it rest for about 10 minutes. Slice 1/4-inch-thick pieces, drizzle
with the pan sauce, and finish with a little extra-virgin olive oil.
Makes 68 servings.
1 Australian boneless leg of lamb (about 5 pounds), netting removed and butterflied to flatten
Kosher salt and cradced black pepper
Extra-virgin olive oil
1 1/2 cups water
1 tablespoon Dijon mustard
3 large sprigs rosemary
3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
STUFFIIVG
1/2 cups large, plump sun-dried tomatoes, roughly chopped
1/4 cup oil-cured black olives, pitted
1 teaspoon minced rosemary
Leaves only from 3 small sprigs thyme
1 teaspoon dry oregano, preferably Greek
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red vrine vinegar
About 1 teaspoon cracked black pepper
In a food processor, combine all of the stuffing ingredients and puree to a smooth, thick paste, about 45 to 60 seconds. Reserve about 2 tablespoons.
Lay the lamb out on a work surface with the fattier side down. Season generously with kosher salt and pepper and spread an even layer of stuffing over it, pressing the stuffing down into the crevices. Drizzle with a little olive oil and roll the lamb up in a tight spiral, seasoning the fatty side with salt and pepper as you roll. lie in 3 or 4 places crosswise and 1 or 2 places iengthwise (twist the string around itself 3 times before you pull it tight, so it won’t loosen as soon as you let go).
Preheat the oven to 375°F. In a small roasting pan, whisk the reserved stuffing with the water and mustard. Add the rosemary sprigs. Place a rack in the pan; the grills of the rack should not touch the liquid.
Season the lamb on all sides very generously with kosher salt and pepper. In a large, heavy skillet, warm the oil over medium-high heat. Sear the lamb well on all sides, using tongs and leaning the meat up against the sides of the pan to sear the thinner sides and cut ends. Transferthe lamb to the rack seam-side up and roast for about 1 hour, basting every 15 minutes with the pan liquid. To determine doneness, inserta meat thermometer into the thickest part of the lamb: 132°E is medium rare, 137°F is medium.
Remove the lamb and let it rest for about 10 minutes. Slice 1/4-inch-thick pieces, drizzle
with the pan sauce, and finish with a little extra-virgin olive oil.
Makes 68 servings.
Roasted Leg of Lamb
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
