Pecan and Herb-Stuffed Leg of Lamb

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Serves 4-6

Fresh mint, rosemary and thyme minced with garlic and lemon combine with toasted pecans to stuff this rolled roast of tender lamb. All that’s needed to make this savory Mediterranean entree is fresh, simple ingredients and 10 minutes of prep time; an hour in the oven and it’s done.

Cooking Tip: Professional and restaurant chefs recommend that most cuts of lamb be cooked medium-rare. This way, the meat stays tender, delicate and quite flavorful. For a leg roast, the temperature should remain within 140-145 degrees. A general rule of thumb for a medium-rare leg roast is 20-25 minutes per pound. You may want to turn the roast half-way through roasting to ensure even cooking.

Nutrition Tip: Do some research in your area to find local, organically-raised lamb (as well as other meats). Local meat from a small, organic farm is fresher, highly nutritious, better tasting, and supports local economy. Smaller farms also tend to be more ethical in how the animals are raised and processed.

EQUIPMENT
Cooking twine
Roasting pan with rack
Meat thermometer (optional)

STUFFING
3 sprigs fresh mint
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 cloves garlic
1 teaspoon fresh lemon zest (grated lemon peel)
1/4 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup chopped toasted pecans
2 tablespoons olive oil
1 teaspoon honey

LAMB
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon honey
1 (2 1/2 pound) boneless, butterflied leg of lamb
Salt and pepper

Preheat the oven to 350 degrees Fahrenheit.

Remove the stems from the herbs. Mince the herbs, garlic, lemon zest, salt and pepper together to infuse the flavors into each other. Transfer to a medium bowl and mix in the pecans, olive oil and honey.

Mix the olive oil, lemon juice and honey in a small dish. Open the leg, and place flat-side up. Rub the oil and lemon onto the leg and sprinkle with salt and pepper. Turn the leg over and spread the stuffing mixture evenly onto the inside of the leg. Roll up and tie with cooking twine every inch or so to hold it in place (you may need to pinch areas closed with toothpicks as you work to keep it from opening.) Stuff any loose pecans back into the openings at either end.

Place the lamb onto a rack fitted inside a roasting pan. Place in the oven and roast until medium-rare, 45-60 minutes, until a thermometer inserted diagonally 2-inches into the meat reads 140-145. Test in several places, as the meat will cook quicker or slower in thinner or thicker areas. Turn the roast half-way through for even cooking.

Cover loosely with parchment paper and let stand 15 minutes before slicing. Cut off the twine and discard. Serve warm or room temperature.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.