Herb and Caper Rolled Australian
Lamb Leg with Ratatouille
Serves: 6 to 8 • Prep time: 40 minutes • Cook/rest time: 1¼ to 1½ hours
INGREDIENTS
1 each Kirkland Signature boneless
Australian leg of lamb
2 Tbsp. olive oil
STUFFING
2 each lemons, zest and juice
2 Tbsp. olive oil
1 Tbsp. capers, roughly chopped
¼ cup Italian parsley, finely chopped
¼ cup fresh mint, finely chopped
1 Tbsp. fresh thyme leaves
To taste salt and freshly ground
black pepper
RATATOUILLE
1 Tbsp. olive oil
1 each yellow onion, medium, diced
1 each red bell pepper, diced
1 each eggplant
2 each zucchini
2 each garlic cloves, chopped
4 each tomatoes
2 tsp fresh oregano leaves
To taste salt and freshly ground pepper
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METHOD
Preheat a conventional oven to 350°F (325°F
for convection). Combine all of the stu;ng
ingredients in a mixing bowl and set aside.
On a clean work surface or cu;ing board,
remove the ne;ing ;om the boneless leg and
open the leg up to lie as ;at and as even as
possible. Spread mixture over the inside of the
lamb and roll up leg like a jelly roll. Season the
outside of the leg with salt and pepper.
Tie leg with butcher’s ;ine in ;o or thr;
places to hold together. Optionally, you can use
skewers to secure the leg together. Rub the leg
with the remaining 2 Tbsp. of olive oil and place
on a rack in a roasting pan or oven-safe dish.
Place rolled lamb leg into the oven and cook
uncovered for approximately 1 hour and 15
minutes or until a meat thermometer inserted
into the center reaches 130°F for medium rare
(135°F for medium). Remove ;om oven, lightly
cover with foil; allow to rest for 10 to 15 minutes
before slicing (temperature will continue to rise
approx 5 to 8 degr;s).
FOR THE RATATOUILLE
Over medium-high heat, preheat a large pan; add
olive oil and onion, and sauté until onion turns
translucent (about 2 to 3 minutes). Add the pepper;
cook for another 2 minutes. Add the zucchini and
eggplant and cook an additional 2 minutes, stirring
occasionally. Add the chopped garlic, stir, cook
for 1 minute, then add the tomatoes and oregano.
Reduce heat to low, season with salt and pepper,
cover and simmer until the vegetables are tender
but not so; (about 10 minutes).
Slice the lamb and serve with the ratatouille.
TIP
;e lamb can be ;lled and rolled the day before
and stored, covered, in the re;igerator. Bring
lamb to room temperature before cooking.
TEST LAMB FOR DONENESS You can test for doneness by simply prodding the lamb with your finger. When it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well done it is. Most people prefer lamb when it’s medium-rare or medium, but lamb is also delicious when cooked well done. Whichever way you prefer, here’s a handy guide to use when cooking Australian lamb.
Rare
TEMPERATURE
120–130°F
APPEARANCE
Very red; very moist
with warm juices
COOK
20–25 min./lb. at 360°F
REST
8–10 minutes
FEEL
Soft
Medium Rare
TEMPERATURE
130–140°F
APPEARANCE
Lighter red; very moist
with warm juices
COOK
25–30 min./lb. at 360°F
REST
8–10 minutes
FEEL
Soft, slightly spongy
and springy
Medium
TEMPERATURE
140–150°F
APPEARANCE
Pink red color; moist
with clear pink juices
COOK
30–35 min./lb. at 360°F
REST
8–10 minutes
FEEL
Slightly firm and
springy
Well-done TEMPERATURE 150–165°F APPEARANCE No pink or red, slightly moist with clear juices COOK 35–40 min./lb. at 360°F REST 8–10 minutes FEEL Firm
