Servings: six to eight.
In spring, lamb is one of my favorite foods. I’m particularly fond of the boneless leg because it lets me have fun with flavorful stuffings. Mint always works well with lamb, so I rolled the meat around a simple stuffing of fresh mint and parsley, toasted pine nuts, and dried currants, and secured the roast with kitchen twine (see a demonstration of this technique). The roast goes into the oven seam side up because I want to encourage crunchy bits of stuffing to form along the seam as the lamb roasts—they’re far too good to miss. The herb stuffing infuses the meat with flavor and helps keep it moist. Served with red onion jam, this roast feels thoroughly modern but with a respectful nod toward tradition, much like the food at my restaurants.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight. When ready to roast the lamb, drain the currants; discard the Port. Position a rack in the lower middle of the oven and heat the oven to 400°F.
In a large bowl, mix the bread-crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper. Add the beaten eggs and mix well.
Untie the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat. Roll up the lamb tightly, from one short end to the other, and tie the roast snugly at 1-inch intervals with kitchen twine.
Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up, on a rack in a small roasting pan. Gather up any stuffing that escaped and poke it back in at the ends of the lamb roll. Roast until an instant-read thermometer inserted into a thick part of the roast reads 125° to 130°F (for medium rare), 60 to 70 min. Let rest for 15 min. and then carve into medium-thin slices. Serve topped with the red onion jam.
A boneless rolled and tied leg of lamb cooks evenly and is easy to carve. To add a stuffing, untie the twine, fill, and then roll and tie again (see Butterflying a boneless leg of lamb).
Excellent recipe, especially with the onion jam. I deliberately omitted the eggs and accidentally omitted the breadcrumbs. I did add a few garlic cloves and it turned out great none-the-less. Cooked it for 60 minutes and might have preferred it a bit rarer (was still on the rare side of medium). Will definitely make this recipe again.
Very nice. I omitted the mint and inserted garlic cloves in the roast since I simply cannot cook lamb without garlic. We put it on the spit on the barbecue so it took a little less time. Turned out delicious.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?