Nov 7, 2011
This impressive roasted leg of lamb is stuffed with a fresh mix of Mediterranean flavours.
3 tbsp. olive oil
2 medium onions, chopped
3 potatoes, blanched
2 tbsp. capers
2 tbsp. chopped parsley
2 garlic cloves, minced
2 tbsp. chopped rosemary
2 tsp. chopped thyme
1/4 cup pitted black olives, thinly sliced
2 small hot peppers, chopped, (optional)
1 boneless leg of lamb
Salt and freshly ground pepper, to taste
Olive oil, for roasting lamb
Butcher’s twine or kitchen string, for tying rolled lamb
To make the stuffing: Heat 3 tbsp. olive oil in a large fry pan over medium heat. Add onions and cook until soft and transparent, about 5 to 7 minutes. Add the cooked onions, potatoes, capers and parsley to a food processor. Pulse until smooth. Transfer to medium bowl. Add garlic, 1 tbsp. rosemary, 1 tsp. thyme, olives and hot peppers. Mix to combine. Set aside.
Preheat oven to 400 degrees F.
To butterfly the boneless leg of lamb: Without slicing all the way through, slice lamb in half horizontally and open it up like a book into one bigger piece. Add stuffing to lamb. Roll and tie with butcher’s twine or kitchen string.
Season the lamb with salt and pepper. Coat the lamb with a little olive oil and add the remaining 1 tbsp. rosemary.
Roast lamb until medium rare (140 degrees F.), about 40 to 50 minutes. Remove the lamb from the oven. Tent with foil and let rest 10 to 15 minutes before slicing. Cut into thick slices and serve.
Yield: 6 servings.