A nicely seasoned rolled leg of lamb.
- 5 shallots
- 8 mushrooms
- 5 kalamata olives
- 1 can artichoke hearts
- 4 green onions/scallions
- 1/2 Tbsp butter
- 1 bulb garlic (broken into individual cloves and peeled)
- 1 tsp ground coriander
- 1 tsp cracked black pepper
- 1/2 tsp cumin
- 6 mint fresh leaves
- 1 Tbsp olive oil
- 2 Tbsp fresh rosemary
- Splash of red wine vinegar
- 1 small joint leg of lamb, deboned and butterflied (If using whole leg of lamb, double all ingredients.)
- Preheat oven to 325 degrees.
- Saute shallots, mushrooms, olives, artichokes, and green onions in butter until the shallots start to turn translucent.
- Combine garlic, coriander, pepper, cumin, mint, olive oil, rosemary, and vinegar in a food processor unil finely chopped.
- Add ingredients from food processor to sauteed mixture and stir well.
- Score the inside of the lamb in a 2" grid pattern, penetrating about halfway through thickness of meat.
- Spread mixture evenly across inside of lamb, roll lamb, and tie with butcher's twine.
- Roast lamb until it is 10 degrees lower than these temperatures for desired doneness: 110 degrees F for rare, 120 degrees F for medium-rare, and 145 degrees F for medium-well – about 30 minutes per pound for medium-rare. Be sure to check temperature at least 20 minutes before estimated completion time.
This recipe was submitted by rjp on January 14, 2005.