Roast Stuffed Leg of Lamb

By jkelly117

Ingredients

• 1/2 cup golden raisins
• 2 teaspoons grated lemon zest
• 1/4 cup mixed chopped fresh herbs (choose at least 3 from parsley, thyme, chives, mint, or oregano)
• 1 teaspoon kosher salt
• 5/8 teaspoon coarsely ground black pepper
• 1 tablespoon minced garlic
• 1/4 cup bread crumbs
• 1 teaspoon balsamic vinegar
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 5- to 6-pound leg of lamb, butterflied by butcher

Details

Servings 8

Preparation

Step 1

Active Time: 15 Minutes

Total Time: 5 Hours 55 Minutes

Yield: Makes 8 servings

By Danny Meyer and Michael Romano

Michael’s inspiration for this roast is braciole - the southern Italian favorite in which beef or pork is stuffed and braised with raisins, pine nuts, and bread crumbs. This is a fun and relatively easy dish to prepare, and one that requires little of your attention once you’ve stuffed the lamb. Ideal accompaniments are mashed potatoes.
Place the raisins in a small saucepan with 1/3 cup water. Bring to a boil and remove from the heat. Set aside to plump for 5 minutes. Drain the raisins and chop coarsely.


In a bowl, combine the raisins, lemon zest, herbs, 1/4 teaspoon salt, 1/2 teaspoon pepper, garlic, bread crumbs, balsamic vinegar, and 2 tablespoons olive oil. Stir with a wooden spoon to mix thoroughly.


Spread open the lamb and distribute the herb mixture evenly over the inside surface. Close the lamb by rolling one end to meet the other. Tie securely with kitchen string in several places. If any of the herb mixture falls out while rolling the lamb, use your fingers to stuff it back into any opening. Refrigerate for at least 4 hours or overnight.


Remove the lamb from the refrigerator and bring to room temperature. Preheat the oven to 450 degrees F.


Rub the lamb with 1 teaspoon olive oil and season with the remaining salt and pepper. Roast the lamb on a rack over a roasting pan. The lamb should cook 12 to 15 minutes per pound for rare to medium rare. Or use a meat thermometer to determine doneness: 125 degrees for very rare, 130 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done.


Remove the lamb from the oven and let rest for 20 minutes. Remove the strings and slice on a grooved platter to collect the natural juices. Serve.