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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

  1. Preheat oven to 275 F (135 C). 
  2. Butterfly the leg of lamb to create a large rectangle of even thickness.  Score the interior flesh, season well with salt and pepper. 
  3. In a small bowl, combine garlic, anchovy, parsley, rosemary, lemon juice, lemon zest, and olive oil to make a paste.
  4. Rub half of mixture into the inside of butterflied seasoned lamb.
  5. Add chopped spinach.
  6. Roll lamb around the spinach to form a roast, secure the roast with butcher's twine to prevent unrolling.
  7. Rub remaining paste mixture over exterior of lamb.
  8. Place lamb in a roasting pan fitted with a rack.
  9. Transfer to oven and roast for three to three and a half hours to an internal temperature of 140 F (60 C).
  10. Remove from oven.
  11. Heat oil in a large skillet over medium-high heat.  Sear the roast until evenly browned and crisp.
  12. Remove twine, slice and serve hot.  Garnish with the flaky sea salt.


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