Herb-Stuffed Butterflied Leg of Lamb

Serves 6 to 8

This stuffed leg of lamb recipes is so good. I love to buy a whole leg of lamb when it is on sale at the market. Most often I cut it apart, save the bones for soup, cut some up for stew and butterfly the remainder for grilling or roasting. The first time I made this recipe, I did not need the whole leg because it was a small gathering, so I butterflied the entire piece, froze half for the grill, and stuffed and rolled the other half for our meal. If you are serving a lot of people, use both pieces as the recipe can easily be doubled. You can also buy a boneless leg of lamb roast. However, the whole leg is more economical and butterflying a piece of meat is not as difficult as you might think. See my tips in the similar and related recipes for instructions. Alternately, your butcher might prepare it for you. Just be certain to have him or her save the bones.

Ingredients

• One portion butterflied leg of lamb, approximately 3-1/2 pounds, well trimmed (see comments above)
• 6 large cloves garlic, minced
• 2 tablespoons freshly chopped rosemary
• 1 teaspoon fresh thyme leaves
• Juice of 1/2 lemon
• Salt and pepper to taste
• Olive oil
• 2 cups dry red wine

Preheat oven to 450° F. Lay the lamb flat, fat side down, and pound with a meat pounder to make somewhat level. It does not have to be perfectly level. Sprinkle with the minced garlic, rosemary, thyme, salt, pepper lemon juice and enough olive oil to lightly spread all over. Rub the mixture into the lamb with your hand, being certain to get some into any crevices.

Starting at one long end, roll the meat into a log, tucking in the ends as you roll. Make sure the roll is as tight and even as possible but, again, this does not have to be perfect, especially if there are people with various tastes for doneness who will be eating the roast. Using butcher's twine, wrap the roast and tie the ends. Season the outside with additional herbs, salt, pepper and olive oil. Place in a roasting pan in the preheated oven for 10 minutes. Reduce heat to 350° and roast an additional 60 minutes for medium-rare or until an instant-read thermometer inserted in center registers 135° for medium rare or 145° for medium, basting with pan juices about every 20 minutes.

Remove roast from pan, tent with foil and let rest for 15 minutes. Meanwhile, place roasting pan on burner over high heat; add red wine and boil, scraping up all the browned bits, until reduced as desired. Slice meat and serve with pan juices.