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