Make Life Superior
Chef Brad Barnes, CMC
Yield: 6 servings
American Lamb leg, boned and butterflied 1 (about 5 pounds)
Fennel bulb, chopped 1
Minced shallot 2 tablespoons
Butter 1 tablespoon
Sheep’s milk feta, crumbled 1-1/2 cups
Toasted pine nuts 1 cup
Kalamata olives, pitted, coarsely chopped 1/4 cup
Chopped mint 1/4 cup
Chopped parsley 1/4 cup
Chopped basil 1/4 cup
Olive oil or vegetable oil 1 tablespoon
Salt and black pepper to taste
In a small frying pan, sauté fennel and shallot in butter for 1 minute or until lightly browned; season with salt and pepper. Transfer to a small bowl; cool. Mix well with feta, pine nuts, olives and herbs; season with pepper.
Arrange lamb leg on work surface, cut-side up. Place a sheet of plastic wrap over lamb; pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap, generously season both sides of lamb with salt and pepper. Spread stuffing mixture over meat. Roll up lamb, tucking in ends. Tightly tie string around roast at 1-inch intervals.
In a roasting pan on the stove top, heat oil over high heat. Add roast; sear on all sides, about 6 minutes in all. Place roast on a rack in roasting pan. Roast at 375°F until medium-rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.
To Serve: Remove from oven; cover loosely with foil. Let rest for at least 10 minutes. Discard strings and slice in 12 pieces. Serve 2 slices per serving.
Chef’s Recommendation: Serve Mediterranean Stuffed Leg of American Lamb with basil mashed potatoes and roasted eggplant.
Recipe and image provided by the American Lamb Board