Roasted Leg of Lamb
The Lamb Cooperative
1 Australian boneless leg of lamb
STUFFING
(about 5 pounds), netting removed
and butter;ied to ;atten
1½ cups large, plump sun-dried
tomatoes, roughly chopped
Kosher salt and cracked black pepper
Extra-virgin olive oil
¼ cup oil-cured black olives, pitted
1 teaspoon minced rosemary
1½ cups water
1 tablespoon Dijon mustard
3 large sprigs rosemary
Leaves only from 3 small sprigs thyme
1 teaspoon dry oregano, preferably Greek
1 tablespoon Dijon mustard
3 tablespoons blended oil ( 90 percent
canola, 10 percent extra-virgin olive)
3 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
About 1 teaspoon cracked black pepper
In a food processor, combine all of the stu;ng ingredients and puree to a smooth,
thick paste, about 45 to 60 seconds. Reserve about 2 tablespoons.
Lay the lamb out on a work surface with the fattier side down. Season generously
with kosher salt and pepper and spread an even layer of stu;ng over it, pressing
the stu;ng down into the crevices. Drizzle with a little olive oil and roll the lamb up
in a tight spiral, seasoning the fatty side with salt and pepper as you roll. Tie in 3 or
4 places crosswise and 1 or 2 places lengthwise (twist the string around itself 3 times
before you pull it tight, so it won’t loosen as soon as you let go).
114 A Decade of Cooking The Costco Way
