Leg of Lamb, Butterflied, Rolled and Roasted

By byambo

Ingredients

• 4 oz. pancetta, thinly sliced and finely chopped
• Steamed garlic cloves
• 1/2 cup finely grated parmesan cheese
• 1/2 cup plain fresh breadcrumbs
• 1/4 cup fresh mint, finely chopped
• 3 tbsp fresh lemon juice
• Coarse salt and freshly ground pepper
• 8 artichoke hearts, finely chopped
• 1 7 to 8 lb leg of lamb, bone removed, butterflied
• Extra-virgin olive oil, for rubbing
• 2 cups of water
• Fresh mint sauce

Details

Servings 8
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice 1 tsp salt and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.

2. Lay lamb flat on work surface, skin side down. Season w/ salt. Spread artichoke mixture over top, leaving a 1/2 inch border. Tightly roll lamb and tie w/ kitchen twine at 2" intervals to hold.

3. Rub lamb w/ oil and season generously w/ salt and pepper. Transfer to a roasting pan w/ rack and add water to pan. Roast for 30 minutes. Reduce oven temp to 350 degrees. Continue to roast until internal temp. is 130-135 degrees (for med rare), 1 hour to 1 hour 15 minutes. Let rest 20 minutes before carving. Serve w/ mint sauce.

STEAMED ARTICHOKES W/ LEMON-GARLIC AIOLI
Place 8 trimmed and stemmed large artichokes in a large pot. Add i whole head of garlic and 1 cup of water. Bring to a boil, reduce heat, simmer covered for 35 minutes. Transfer to a plate, let cool. Peel and mash 4 steamed garlic cloves, reserve remainder for lamb. Stir in 1 cup mayonnaise, 1tbsp finely grated lemon zest, 2 tbsp fresh lemon juice, 1/4 tsp white pepper and a pinch each of sugar and salt. Remove leaves (reserve hearts for stuffing). Refrigerate leaves and aioli until ready to serve.

FRESH MINT SAUCE
Finely chop 1 bunch fresh mint, trancfer to a jar. Add 1 cup extra-virgin olive oil, 2 tbsp white-wine vinegar, 1 tbsp fresh lemon juice, 1 tsp sugar and 1 tsp coarse salt. Shake to combine, refrigerate until ready to use (up to 1 month).