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Sun-Dried Tomato and Herb-Stuffed Leg of Lamb Recipe

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This recipe for Sun-Dried Tomato and Herb-Stuffed Leg of Lamb, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Nelson - Cooking Light


2 1/2 lb. rolled boneless leg of lamb
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
Cooking spray (olive oil)
1/3 cup finely chopped shallots
4 garlic cloves minced, divided 2, 2
2 tsp. finely chopped fresh rosemary, divided 1, 1
1 1/4 tsp. salt, divided 1/4, 1/2, 1/2
3/4 tsp. black pepper, divided 1/4, 1/4, 1/4
1 1.5 oz slice sourdough bread

1. Combine 1 cup boiling water and tomatoes in a bowl and let stand for 30 minutes or until soft and then drain and chop
2. Preheat over to 425 degrees
3. Unroll roast and trim the fat and then place it between 2 sheets of heavy-duty plastic wrap and pound to 3/4 inch thickness using a meat mallet or small heavy skillet
4. Place bread in food processor and pulse 25 times until coarse crumbs measure 3/4 cup
5. Heat a large nonstick skillet over medium high heat and coat pan with cooking spray
6. Add shallots and saute 3 minutes until tender.
7. Add tomatoes and 2 garlic cloves and saute 1 minute
8. Stir in 1 tsp. rosemary, 1/4 tsp. salt, 1/4 tsp. pepper, and bread crumbs and remove from heat
9. Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper and spread the mixture over the roast
10. Reroll the roast and secure it at 1 inch intervals with twine
11. Combine remaining 1 tsp. rosemary, 1/2 tsp. salt, 1/4 tsp. pepper, and 2 minced garlic cloves and rub over the roast
12. Place roast on rack of a broiler pan coated with cooking spray and bake at 425 degrees for 30 minutes
13. Remove roast from oven and cover loosely with foil and bake an additional 20 minutes or until a thermometer registers 145 degrees (medium-rare) or until desired degree of doneness
14. Let roast stand 15 minutes before slicing

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1 hour plus cooking time




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