Stuffed boneless leg of lamb
Ingredients
- 1 1.8 kilogram whole, boneless leg of lamb
- Salt and pepper
- 2 medium cloves garlic, minced
- 6 anchovy filets, minced
- 1/2 bunch parsley, chopped
- 2 tablespoons (30 milliliters) rosemary leaves, chopped
- 1 lemon, juice and zest
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 4 cups (950 milliliters) chopped spinach
- Oil, for searing
- Flaky sea salt, to finish
Directions
- Preheat oven to 275 F (135 C).
- Butterfly the leg of lamb to create a large rectangle of even thickness. Score the interior flesh, season well with salt and pepper.
- In a small bowl, combine garlic, anchovy, parsley, rosemary, lemon juice, lemon zest, and olive oil to make a paste.
- Rub half of mixture into the inside of butterflied seasoned lamb.
- Add chopped spinach.
- Roll lamb around the spinach to form a roast, secure the roast with butcher's twine to prevent unrolling.
- Rub remaining paste mixture over exterior of lamb.
- Place lamb in a roasting pan fitted with a rack.
- Transfer to oven and roast for three to three and a half hours to an internal temperature of 140 F (60 C).
- Remove from oven.
- Heat oil in a large skillet over medium-high heat. Sear the roast until evenly browned and crisp.
- Remove twine, slice and serve hot. Garnish with the flaky sea salt.
