BUTTERFLIED, ROLLED, AND ROASTED LEG OF LAMB

Butterflied, Rolled, and Roasted Leg of Lamb image

Provided by Martha Stewart

Time 2h35m

Number Of Ingredients 12

4 ounces pancetta, thinly sliced and finely chopped
Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli)
1/2 cup finely grated Parmesan cheese (1 ounce)
1/2 cup fresh plain breadcrumbs
1/4 cup fresh mint, finely chopped
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli)
1 leg of lamb, bone removed (7 to 8 pounds), butterflied
Extra-virgin olive oil, for rubbing
2 cups water
Fresh-Mint Sauce, for serving

Steps:

Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.
Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.
Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.