Roasted Butterflied Leg of Lamb

This year for New Year's we decided to have a few friends out to Southampton for the weekend for a low key celebration. To make it special, I wanted to make a really great dinner. I started with Prune-Stuffed Gnocchi with a Foie Gras-Madeira Glaze and then for the main, Michael Psilakis' Stuffed Lamb recipe and some green beans. For dessert, we did a make your own ice cream sundae - always a big hit. It was a delicious and special dinner and a really fun night. The lamb was savory and had great Mediterranean flavors. The spread you make to rub into the middle of the lamb is extremely tasty - I could have eaten it straight. If you have the time, definitely do it the night before and let it air dry in the fridge. It makes such a great, crispy sear. Also, the broth under the lamb as it roasts smells heavenly.

Serves 6-8
Ingredients:
For the stuffing:
1 1/2 cups large sundried tomatoes, roughly chopped
1/4 cup oil-cured black olives, pitted
1 tsp minced rosemary
leaves from 3 sprigs of fresh thyme
1 tsp dry Greek oregano
1 tablespoon dijon mustard
10 cloves of garlic, mashed into a paste
3 tbsp extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tsp fresh ground pepper

For lamb:
3 to 3 1/2 lb boneless leg of lamb, butterflied out flat
kosher salt and black pepper
1 cup water
1 tbsp dijon mustard
3 garlic cloves, mashed to a paste
3 large sprigs rosemary
2 tbsp canola oil 1 tbsp olive oil

Directions:

In a food processor, combine all the ingredients for the stuffing and puree into a smooth, thick paste. Reserve 2 tbsp of the stuffing for later.

Lay the lamb out, fattier side down.

Season with salt and pepper then spread the stuffing over it in an even layer, pressing down into any crevasses.

Jamie was acting as photographer

Drizzle with a little olive oil and roll the lamb up in a spiral, seasoning the fatty side with salt and pepper as you roll. Tie in 3 or 4 places.

Let sit on a rack uncovered in the fridge overnight to dry the surface and develop all of the Greek flavors.

Preheat the oven to 375. In an oven proof skillet or roasting pan, whisk reserved stuffing with the water, mustard, and garlic. Add the rosemary sprigs.

Season the lamb again with salt and pepper. In a large, heavy skillet, warm the oil over medium-high heat. When it's very hot, sear the lamb well on all sides.

Place the lamb on a rack above the skillet/roasting pan full of the amazing smelling mixture, seam side up (you can put the lamb directly on your oven rack and put the skillet on a rack right below, just be sure to clean it off after.) Roast for about an hour, basting every 15 minutes with the pan liquid, or until a meat thermometer registers 140 degrees for medium rare. Let it rest for 15 minutes.

Slice 1/4 inch pieces and drizzle with the pan sauce.