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.
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.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Martha Holmberg