Subj : Top 10 Leg O Lamb - 07
To : All
From : Dave Drum
Date : Fri Aug 16 2024 09:27 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Olive-Stuffed Leg Of Lamb
Categories: Lamb/mutton, Vegetables, Citrus, Herbs
Yield: 8 servings
MMMMM----------------------------LAMB---------------------------------
1 Shallot, chopped
2 cl Garlic; chopped
1/2 c Pine nuts
1/2 c Pitted Kalamata olives
1/4 c Drained oil-packed
- anchovies
1/4 c Fine grated lemon zest
1/4 c Mint leaves
1/4 c Parsley leaves
2 tb Thyme leaves
1/2 c Olive oil; + more
Salt & fresh ground pepper
4 lb Butterflied boneless leg of
- lamb
MMMMM--------------------------ASSEMBLY-------------------------------
2 c Soft sheep's-milk cheese or
- goat cheese
1 cl Garlic; fine grated
2 ts Fine grated lemon zest
1/2 ts Thyme leaves
1/2 c + 1 tb olive oil
Salt & fresh ground pepper
1 bn Watercress; trimmed
1 tb Fresh lemon juice
Flatbread; for serving
LAMB: Preheat oven to 425øF/218øC.
Finely chop shallot, garlic, nuts, olives, anchovies,
lemon zest, mint, parsley, and thyme in a food processor.
With motor running, stream in 1/2 cup oil; process until
blended. Season stuffing with salt and pepper.
Unfold lamb on a cutting board and season with salt and
pepper. Spread stuffing over top; roll up lamb from left
to right. Position seam side down and tie closed with
kitchen twine at 1 1/2" intervals crosswise, then once
lengthwise. Transfer to a wire rack set inside a rimmed
baking sheet; drizzle with oil.
Roast until lamb is starting to brown, 30-40 minutes.
Reduce temperature to 325øF/163øC and continue to roast,
35-45 minutes longer. Remove lamb from oven and tent
with foil; let rest 15-20 minutes.
DO AHEAD: Lamb can be stuffed and tied 1 day ahead; cover
and chill. Bring to room temperature before roasting.
ASSEMBLY: While lamb rests, process cheese, garlic, lemon
zest, and thyme in food processor until light, fluffy, and
smooth. With motor running, stream in 1/2 cup oil; process
until blended. Season herbed cheese with salt and pepper.
Dress watercress in a large bowl with lemon juice and
remaining 1 tablespoon oil; season with salt and pepper.
Slice lamb and serve with watercress, herbed cheese, and
flatbread.
Chef Seamus Mullen of New York's El Colmado
Bon Appétit | April 2015
Yield: 8 Servings
MM Format by Dave Drum - 26 June 2015
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
