OLIVE-STUFFED BUTTERFLIED LEG OF LAMB

By jarren

Gourmet - April 2016 (made by Pat)
from Bon Appetit - April 2015

Ingredients

• Assembly:
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/2 cup pine nuts
• 1/2 cup pitted Kalamata olives
• 1/4 cup drained oil-packed anchovies
• 1/4 cup finely grated lemon zest
• 1/4 cup mint leaves
• 1/4 cup parsley leaves
• 2 tbsp thyme leaves
• 1/2 cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 3-4 lb piece butterflied boneless leg of lamb
• 2 cups soft sheep's-milk cheese or goat cheese
• 1 garlic clove, finely grated
• 2 tsp finely grated lemon zest
• 1/2 tsp thyme leaves
• 1/2 cup plus 1 tbsp olive oil
• Kosher salt, freshly ground pepper
• 1 bunch watercress, trimmed
• 1 tbsp fresh lemon juice
• Flat-bread (for serving)

Details

Servings 6

Preparation

Step 1

Preheat oven to 425F. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley and thyme in a good processor. With motor running, stream in 1/2 cup oil; process until blended (may not need to use all of the oil - stuffing should be be too runny). Season stuffing with salt and pepper.

Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.

Roast until lamb is starting to brown, 30-40 minutes. Reduce temperature to 325F and continue to roast until a thermometer inserted into thickest part registers 125F, 35-45 minutes longer. Remove lamb from oven and tent with foil; let rest 15-20 minutes.

Do Ahead:

Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

Assembly:

While lamb rests, process cheese, garlic, lemon zest and thyme in food processor until light, fluffy and smooth. With motor running, stream in oil; process until blended. Season herbed cheese mixture with salt and pepper.

Dress watercress in a large bowl with lemon juice and remaining 1 tbsp oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese mixture and flat-bread.