ROASTED HERB-STUFFED LEG OF LAMB

ROASTED HERB-STUFFED LEG OF LAMB image

Categories Lamb

Yield 8 servings

Number Of Ingredients 9

Previous Next

½ cup finely chopped fresh mint plus whole sprigs for garnish
½ cup chopped fresh Italian parsley
1/3 cup olive oil
6 garlic cloves, minced
1 Tbsp. minced fresh rosemary
1 6-lb boned and butterflied leg of lamb (about 7 lbs before boning)
Coarse kosher salt
½ cup dry white wine
½ cup beef broth or water

Steps:

Stir chopped mint and next 4 ingredients in small bowl. Place lamb, boned side up, on work surface. Sprinkle with salt and pepper. Spread with herb mixture; roll up from long side; tie at 2-inch intervals. Rub lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Preheat oven to 450°F. Place lamb in roasting pan. Roast uncovered until thermometer inserted into thickest part registers 130°F to 135°F for medium-rare, about 50 minutes. Transfer to platter; let rest 15 minutes. Add wine and broth to pan. Stir up browned bits over high heat. Pour pan juices into small bowl. Remove strings from lamb; cut crosswise into ½-inch-thick slices. Place lamb on platter; garnish with mint sprigs. Serve lamb with pan juices.