Sun Dried Tomato And Herb Stuffed Leg Of Lamb
|Boiling water||1 Cup (16 tbs)|
|Sun dried tomatoes||1⁄2 Cup (8 tbs), packed without oil|
|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)|
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.
Preheat oven to 425°.
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.
Place bread in a food processor; pulse 25 times or until coarse crumbs measure 1/4 cup.
Stir crumbs into shallot mixture.
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.
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.