Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus

By tulawdog

Ingredients

• # 1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
• # 4 large garlic cloves; 3 chopped, 1 sliced
• # 2 teaspoons finely grated lemon peel
• # 20 fresh sage leaves (about), divided
• # 4 ounces thinly sliced pancetta (Italian bacon)
• # 3 tablespoons fresh lemon juice
• # 3 tablespoons extra-virgin olive oil
• Lemon Jus
• 1 * 1 large lemon, cut into 1/3-inch-thick slices
• 1/3 * 1/3 cup extra-virgin olive oil
• 3 * 3 large shallots, thinly sliced (about 1 cup)
• 10 * 10 large fresh sage leaves
• 1 * 1 garlic clove, thinly sliced
• 3 * 3 tablespoons sugar
• 2/3 * 2/3 cup dry white wine
• 1/3 * 1/3 cup lemon vodka
• 2 * 2 cups beef broth

Preparation

Step 1

Lamb
Open lamb, boned side up, like book. Trim most sinew and fat, being careful not to cut any holes in meat. Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface). Cover lamb with sheet of plastic wrap. Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches).

Peel off plastic wrap. Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel. Top with 15 sage leaves, spaced evenly apart. Cover with pancetta. Starting at 1 long side, fold lamb in half. Tie lamb tightly at 2-inch intervals into long roll. Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit. Sprinkle lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk lemon juice and oil in medium bowl; season with salt and pepper. Brush mixture all over lamb and let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Place lamb on grill and sear on all sides. Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes. Transfer to cutting board. Let rest 10 minutes.

Cut lamb into 1/2-inch-thick slices. Serve with Caramelized Lemon Jus.

Lemon Jus

Prepare barbecue (medium-high heat). Grill lemon slices until charred, about 4 minutes per side. Transfer to plate; chop coarsely.

Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar. Cook until shallots start to color, about 5 minutes. Add wine and vodka. Using long wooden skewer, ignite liquors and let burn off, about 4 minutes. Add beef broth; bring to boil. Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving.