Boneless Leg of Lamb with Grecian Stuffing

By MKMILLION

Ingredients

• 3 tablespoons olive oil
• 6 Cloves garlic -- sliced lengthwise
• 1/2 cup cured black olives -- chopped
• 1/4 pound feta cheese -- crumbled
• 1/2 cup sun-dried tomatoes, oil-packed -- chopped
• 1 leg of lamb (4 or 5 lb) -- boneless
• 1 1/2 teaspoons dried rosemary -- crumbled
• 1 small onion -- thinly sliced
• 1 cup dry red wine
• 1 1/2 cups beef broth
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Preparation

Step 1

Pat lamb dry and place it boned side up. If necessary cut thicker parts to make even piece of meat.

Season lamb with salt and pepper.

Rub with 2 tablespoons of olive oil.

Combine garlic, olives, cheese, sundried tomatoes. Spread mixture evenly over lamb leaving 1" border around edges.

Beginning with short side of meat, roll up lamb in jellyroll fashion.

Tie with kitchen string or butcher's twine every 2 or 3 inches.

Transfer to roasting pan with rack and rub with remaining 1 tablespoon of olive oil, 1 teaspoon of rosemary,and salt and pepper to taste.

Roast in middle of preheated 325 deg oven for 30 minutes, then scatter onions around in pan and roast for about 1 to 1 1/4 hour more (about 20 minutes per pound of boneless meat) or until thermometer reads 140 (for medium rare).

Transfer lamb to cutting board and let reset for 20 minutes.

Meawhile skim fat from pan drippings and sset roasting pan over medium high heat.

Add wine and deglaze scrapping up brown bits in pan until reduced by 1/2.

Strain into sauce pan. Add beef broth, remaining 1/2 teaspoon of rosemary, water and any juices from cutting board.

Boil until reduced to about 2 cups.

Stir in cornstarch and cold water mixture, whisking and simmer for two minutes. Season with salt and pepper and keep warm.

Cut strings on lamb and slice. Place on serving platter. Strain sauce and serve on side.