National Roast Leg of Lamb Day
Like I said in my post at the beginning of the week, this lamb was really expensive. But even with my almost $7 per pound lamb, this might have been one of the most delicious things I have cooked and/or eaten in a really long time so I figure that the price was absolutely worth it. I served my lamb with roasted potatoes tossed in tarragon vinaigrette and roasted broccoli. The whole menu took quite some time and we didn’t end up eating until about 9:00 pm so maybe I should have started a little bit earlier in the day, but I was busy making those smoky deviled eggs and the raspberry tart! Even though I had the butcher remove the bone from the leg, I still had to spend about an hour trimming all (most of) the fat off so that’s probably why this all took me so long.
Sun-Dried Tomato and Herb-Stuffed Leg of Lamb
Adapted from Cooking Light
1/3 cup sun-dried tomatoes, packed in oil, chopped
1/3 cup finely chopped shallots
4 garlic cloves, minced and divided
2 teaspoons finely chopped fresh rosemary, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1 (1 1/2-ounce) slice sourdough bread
1 (2 1/2-pound) boneless leg of lamb, trimmed
- Preheat oven to 425°. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add shallots and sauté for 3 minutes or until tender. Add tomatoes and 2 minced garlic cloves and sauté for 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Place the bread in a food processor and pulse until it becomes coarse crumbs. Measure 3/4 cup and stir into the shallot mixture; set aside.
- Place roast between 2 sheets of heavy-duty wax paper and pound to 3/4-inch thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture evenly over roast, roll, and secure at 1-inch intervals with twine or toothpicks. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves and rub over the top of and sides of the roast.
- Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.