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  Kalamata olives; pitted
   1/4 c  Drained oil-packed
          - anchovies
   1/4 c  Lemon zest; fine grated
   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 Lemon zest; fine grated
   1/2 ts Thyme leaves
   1/2 c  Olive oil; +1 tb
          Salt & fresh ground pepper
     1 bn Watercress; trimmed
     1 tb Fresh lemon juice
          Flatbread; for serving

 LAMB: Preheat oven to 425 F/218 C.

 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 to 40 minutes. Reduce
 temperature to 325 F/163 C and continue to roast, 35 to 45 minutes
 longer. Remove lamb from oven and tent with foil; let rest 15 to
 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 tb oil; season with salt and pepper. Slice lamb and serve with
 watercress, herbed cheese, and flatbread.

 Recipe by Chef Seamus Mullen of New York's El Colmado

 Recipe FROM: Bon Appetit, April 2015

 MM Format by Dave Drum - 26 June  2015

 Uncle Dirty Dave's Archives

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