Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 cup chopped leeks -- white part only
well washed
salt
freshly ground black pepper
1 bag fresh spinach -- washed well tough
stems removed and
coarsely chopped
(10-ounce)
2 tablespoons chopped garlic
8 ounces crumbled chevre cheese
1 cup calamata black olives -- pitted and roughly
chopped
1 tablespoon finely chopped fresh parsley leaves
9 pounds leg of lamb -- trimmed of fat and
butterflied with
shank bone intact,
pelvic bone
removed, up to 10
butcher's twine
1/2 pound butter -- at room temperature
3 tablespoons chopped fresh rosemary
2 tablespoons butter
1 cup thinly sliced red onions
1/2 pound new potatoes -- quartered and
cooked until tender
1/2 pound asparagus -- cooked until tender
1/2 pound baby carrots -- cooked until tender
1/2 pound haricot vert -- cooked until tender |
Preparation:
1. Preheat the oven to 400 degrees farenheit.
2. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the leeks, season with salt and pepper and cook, stirring for one minute. Add the spinach, garlic, and olives, season with salt and pepper and cook, stirring until the spinach wilts, about 2 minutes.
3. Remove from heat and pour into a large mixing bowl. Stir in the cheese and season with salt and pepper.
4. Place the lamb on a clean work surface. With a meat mallet, pound the lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread the spinach filling over the meat. Fold the bottom end of the meat inward, then fold both ends into the center. Tie crosswise with butcher's twine, at 3 inch intervals.
5. In a small food processor, add the butter, remaining tablespoon of garlic, and rosemary. Season with salt and pepper. Mix until smooth.
6. Spread the entire leg of lamb with the butter mixture. Cover the lamb with plastic wrap and refrigerate for at least 12 hours. Remove and place in a large shallow roasting pan and cook until an instant read thermometer reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2 hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160 degrees farenheit for well done, about 2 1/2 hours. Remove from oven and rest 10 minutes before carving.
7. In a large saute pan, melt the butter. Add the vegetables. Season with salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve with the lam |
