Stuffed, Rolled Leg of Lamb
Ask your butcher to bone and butterfly a "short leg" of lamb
(most of the hip bone already has been removed). It will be
easier to prepare the roast at home if you also ask the butcher
to roll and tie it for you. You will have to untie and unroll
it in order to stuff it, but it will be much simpler to reroll
it following the butcher's configuration.
Ingredients:
1 boned and butterflied leg of lamb (about 5 lbs.)
Vegetable oil
1/2 cup chopped onion
2 cups cubed day-old white bread (about 3 slices)
3 tablespoons Dijon mustard
3 cloves garlic, cut in thin slivers
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Coarsely ground black pepper
1 tablespoon honey
Trim fat from lamb and lay meat flat with cut side up. Pound meat
if necessary to make it relatively even in thickness.
Heat 2 tablespoons oil in frying pan and saute onion until
translucent. Remove from heat and toss with bread cubes.
Spread mustard over surface of meat. Sprinkle with garlic, rosemary,
thyme, salt and a generous amount of coarse black pepper. Press
onion/bread mixture over surface of meat.
From narrow end, roll up meat, enclosing stuffing and tucking in
any protruding pieces of meat. Tie securely in several places with
kitchen twine so that roast is as compact as possible.
Brush outside surface with vegetable oil, then with honey.
Place meat on a rack in a shallow roasting pan and roast in a
325 degrees oven about 17-20 minutes per pound for medium-rare.
Let stand 15 minutes before slicing.
B-man
