Butterfilled Leg of Lamb Recipe

 Butterfilled Leg of Lamb Recipe

• 1  5 - 6 lbs leg of lamb trimmed, boned, butterfilled
• 7 large garlic cloves
• salt,  ground pepper
• 1 bottle full-bodied red wine
• 9 oil-packed sun-dried tomatoes, drained
• 1/2 cup pitted oil-cured olives
• 2 tablespoons herbes de Provence
• 2 teaspoons freshly ground pepper
• 2 teaspoon olive oil, or as needed
• Chopped fresh flat-leaf parsley

Time: 2 hour
30 min
Serves: 8 - 10

• Make 15 to 20 small slits at regular intervals in the butterfilled lamb. Sliver 2 of the garlic cloves and insert into the slits. Season the meat with salt and pepper. Place the lamb in a large lock-top plastic bag or a nonaluminum dish and add 2 cups of the wine. Seal the bag securely or cover the dish. Refrigerate for at least 3 hours or for up to 3 days, turning occasionally. Bring the lamb to room temperature before roasting.
  
  On a cutting board, place the remaining 5 garlic cloves, sprinkle with a few pinches of coarse salt, then chop. Add the sun-dried tomatoes, 1/2 cup olives, herbes de Provence and the 2 tsp. pepper and continue to chop to form a coarse paste.
  
  Preheat an oven to 450°F. Remove the lamb from the marinade and lay it flat, cut side up. Pour the marinade into a small saucepan, bring to a boil and remove from the heat. Evenly spread the tomato-olive paste over the meat. Roll up the lamb and tie securely with kitchen string at intervals of 2 to 3 inches.
  
  In a roasting pan over high heat, warm enough olive oil to form a film on the pan bottom. Add the lamb and brown on all sides, 5 to 6 minutes total. Transfer to the oven and roast for 15 minutes. Reduce the oven temperature to 350°F and continue to roast, basting every 10 to 15 minutes with the reserved marinade, until an instant-read thermometer inserted into the thickest part of the meat registers 125° to 130°F for very rare to medium-rare, about 45 minutes. Alternatively, cut into the meat with a sharp knife; it should be pink or done to your liking. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
  
  Meanwhile, place the roasting pan over high heat. Add 1 cup of the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Bring to a boil and boil until reduced by half, 5 to 8 minutes. Spoon off the fat from the pan juices, then strain through a fine-mesh sieve into a warmed sauceboat.
  
  Snip the strings and carve the lamb across the grain into thin slices. Arrange on a warmed platter, sprinkle with chopped parsley and garnish with the olives. Pass the pan juices at the table.

• Cooking time may vary.
• Allow to cool a little before serving.

• Serve with your choice of vegetables.
• Great for a Holiday Meal.

Christmas Recipes Index