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Sun Dried Tomato And Herb Stuffed Leg Of Lamb

Healthycooking's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Sun dried tomatoes 1⁄2 Cup (8 tbs), packed without oil
  Cooking spray 1
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced and divided
  Finely chopped fresh rosemary 2 Teaspoon, divided
  Salt 1 1⁄2 Teaspoon, divided
  Black pepper 3⁄4 Teaspoon, divided
  Sourdough bread slice 1 1⁄2 Ounce (1 Slice)
  Boneless leg of lamb 2 1⁄2 Pound, rolled (1 Piece)
Directions

1.
Combine 1 cup boiling water and 1/4 cup sun-dried tomatoes in a bowl; let stand for 30 minutes or until soft.
Drain and chop.
2.
Preheat oven to 425°.
3.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add 1/4 cup shallots, and saute for 3 minutes or until tender.
Add tomatoes and 2 garlic cloves; saute for 1 minute.
Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4.
Place bread in a food processor; pulse 25 times or until coarse crumbs measure 1/4 cup.
Stir crumbs into shallot mixture.
5.
Unroll roast; trim fat.
Place roast between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spread breadcrumb mixture over roast.
Reroll roast; secure at 1-inch intervals with twine.
Combine remaining 1 teaspoon rosemary, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
6.
Place roast on rack of a broiler pan coated with cooking spray.
Bake at 425° for 30 minutes.
Remove roast from oven; cover loosely with foil.
Bake an additional 20 minutes or until a thermometer registers 1450 (medium-rare) or until desired degree of doneness.
Let roast stand 15 minutes before slicing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Lamb
Servings: 
8

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