MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Recipe FROM: Bon Appetit, April 2015
  
  MM Format by Dave Drum - 26 June  2015
  
  Uncle Dirty Dave's Archives
 
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