HERB-STUFFED LEG OF LAMB
Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.
Active time: 30 min Start to finish: 1 1/2 hr
1 1/2 cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 1/2-lb) boneless leg of lamb*
1 tablespoon plus 3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 tablespoons olive oil
Special equipment: kitchen string; an instant-read thermometer
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.
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.
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.
Cooks' note:
Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap. Slice while cold, then rewrap and bring to room temperature before serving.
*Available at most supermarkets.
Makes 10 servings (as part of larger meal).
Source Epicurious:
http://www.epicurious.com/recipes/re...s/views/109313