Stuffed Leg of Lamb

Diana Henry offered this great recipe for a rosted leg of lamb.  Flavors of sunny lands are in every bite. This was a big hit at our house; maybe it will be a winner on your table.

LAMB WITH CAPER, PARSLEY AND PRESERVED LEMON STUFFING

(serves 6)

1. 2 onions, finely chopped
2. 2 garlic cloves, crushed
3. 5 tablespoons butter
4. 1 cup fresh white bread crumbs
5. 5 tablespoons capers, rinsed
6. 1/2 cup finely chopped fresh flat-leaf parsley
7. 2 teaspoons preserved lemon juice
8. 2 small preserved lemons
9. 2 tablespoons olive oil, plus more for the roast
10. flaked sea salt and pepper
11. 3 1/4 pounds boneless leg of lamb
12. 5 tablespoons white wine
13. 1 1/4 cups lamb or chicken stock

Preheat the oven to 425 degrees F. . Put the onions, garlic and 3 tablespoons of butter in a pan and cook until the onions are soft. Put the bread crumbs, capers, parsley and lemon juice in a bowl and add the onions. Discard the lemon flesh. Cut the rind into slivers and add with the oil and pepper. The mixture should be moist, but not soggy. Add more oil or breadcrumbs if needed.

Spread out the lamb and season. Pat on the stuffing. Roll up and tie at intervals with kitchen string. Dribble over a little oil and season with salt and pepper. Place in a roasting pan and roast for 15 minutes, then reduce the temperature to 350 degrees F. Cook for 40 minutes for pink lamb.

Put the lamb on a platter, cover and rest for 20 minutes. Deglaze the pan with the wine, scraping up the juices. Add the stock, boil and reduce until thickened slightly. Strain into a clean saucepan, heat and whisk in the remaining butter. Serve with the lamb.

 

My lamb didn't open flat and not all the stuffing would fit. So, I just cooked the remaining stuffing separately and used it as a bed on which to serve the meat. That worked beautifully.