Ingredients: |
Ingredients: - 1 boneless leg of lamb (5-6 lbs)
Stuffing
- 1 cup freshly minced italian leaf parsley
- 5 garlic cloves, minced
- 1/4 cup chopped fresh rosemary (you can use dried as well)
- zest and juice of 1 lemon
- 1/4 cup dry white wine
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of unsalted butter
salt and pepper, to taste
cotton string for tieing
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Directions: |
Directions:preheat oven to 375
- Line a cutting board with parchment paper and place the lamb skin facing down on board.
- Butterfly the lamb as much as possible by cutting diagonal slits into it without cutting through the meat. Using plastic wrap, pound the meat til it shapes into a rectangle.
- Remove any fat or nerves.
- In small bowl, mix the stuffing ingredients together til well blended and spread evenly onto meat.
- Roll the leg of lamb and tie with cotton string keeping all 4 sides intact.
- Heat oil and butter in a skillet and sear the lamb on all sides until golden brown.
- Remove lamb from skillet and place in roasting pan.
- Add white wine to the juices remaing in skillet and let simmer and flavour for 3-5 minutes.
- Drizzle the wine liquid over tiop of lamb and roast in oven for about 45-50 minutes, uncovered.
- Once roast is cooked, place lamb on cutting board and cover with foil paper for 10 minutes, allowing its juices to settle.
- Cut string before carving.
- Slice lamb 1/4 - 1/2 “ thick and arrange onto serving dish, gently overlapping each slice. Drizzle over with juices remaining in roasting pan. |
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