Subj : Top 10 Leg O Lamb - 07
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 09:27 pm

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  Pitted Kalamata olives
    1/4 c  Drained oil-packed
           - anchovies
    1/4 c  Fine grated lemon zest
    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 Fine grated lemon zest
    1/2 ts Thyme leaves
    1/2 c  + 1 tb olive oil
           Salt & fresh ground pepper
      1 bn Watercress; trimmed
      1 tb Fresh lemon juice
           Flatbread; for serving
 
  LAMB: Preheat oven to 425øF/218øC.
  
  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, 30-40 minutes.
  Reduce temperature to 325øF/163øC and continue to roast,
  35-45 minutes longer. Remove lamb from oven and tent
  with foil; let rest 15-20 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 tablespoon oil; season with salt and pepper.
  Slice lamb and serve with watercress, herbed cheese, and
  flatbread.
  
  Chef Seamus Mullen of New York's El Colmado
  
  Bon Appétit | April 2015
  
  Yield: 8 Servings
  
  MM Format by Dave Drum - 26 June  2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Add a Flintstones vitamin for a completely nutritious breakfast.
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