herb stuffed leg of lamb (time:1½ hours)
1½ cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 ½ -lb) boneless leg of lamb
1 tablespoon plus 3/4 teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons olive oil
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
3.
Open lamb like a book, fat side down, on a work surface and sprinkle with ¾ teaspoon kosher
salt and ½ teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into
original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small
roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining ¼
teaspoon pepper.
4.
Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for
medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50
minutes.
5.
Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and
discard string and serve lamb warm or at room temperature.
note: Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap.
Slice while cold, then rewrap and bring to room temperature before serving.
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herb stuffed leg of lamb (time:1½ hours)
1½ cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 ½ -lb) boneless leg of lamb
1 tablespoon plus 3/4 teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons olive oil
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
3.
Open lamb like a book, fat side down, on a work surface and sprinkle with ¾ teaspoon kosher
salt and ½ teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into
original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small
roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining ¼
teaspoon pepper.
4.
Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for
medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50
minutes.
5.
Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and
discard string and serve lamb warm or at room temperature.
note: Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap.
Slice while cold, then rewrap and bring to room temperature before serving.
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