Butterflied, Rolled, and Roasted Leg of Lamb
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce.
- 4 ounces pancetta, thinly sliced and finely chopped
- Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli)
- 1/2 cup finely grated Parmesan cheese (1 ounce)
- 1/2 cup fresh plain breadcrumbs
- 1/4 cup fresh mint, finely chopped
- 3 tablespoons fresh lemon juice
- Coarse salt and freshly ground pepper
- 8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli)
- 1 leg of lamb, bone removed (7 to 8 pounds), butterflied
- Extra-virgin olive oil, for rubbing
- 2 cups water
- Fresh-Mint Sauce, for serving
- Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.
- Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.
- Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan.
- Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.
Serving Idea: Arrange sliced lamb on a bed of steamed spinach and peas.
Photo by: Andrew Purcell