Recipe by MarieRynr
In spring, lamb is one of my favorite foods. Mint always works well with lamb and this simple stuffing really brings out the flavour. The roast goes into the oven seam side up in order to encourage cruncy bits of stuffing to form along the seam as the lamb roast. The herb stuffing infuses the meat with flavour and helps keep it moist. Prep time does not reflect letting the currants marinate in the port overnight.
- 118.29 ml dried currant
- 118.29 ml tawny port (or as needed)
- 236.59 ml toasted coarse breadcrumbs
- 118.29 ml lightly packed coarsely chopped of fresh mint
- 118.29 ml lightly packed coarsely chopped fresh flat leaf parsley
- 44.37 ml extra virgin olive oil
- 118.29 ml pine nuts, toasted to a light golden brown
- 2 large eggs, lightly beaten (the eggs won't be cooked hotter than 130*F, so if salmonella is a concern, use pasteurized eggs, or)
- 1360.77-1814.36 g rolled and tied boneless leg of lamb
Directions See How It's Made
- In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight.
- When ready to roast the lamb, drain the currants; discard the Port.
- Position a rack in the lower middle of the oven and heat the oven to 400*F.
- In a large bowl, mic the bread crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper, add the beaten eggs and mix well.
- Until the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim off any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat.
- Roll the lamb tightly, from one short end to the other, and tie the roast snugly at 1 inch intervals with kitchen twine.
- Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up on a rack in a small roasting pan. Gather any stuffing that has escaped and poke it back in at the ends of the lamb roll. Roast until an instant read thermometer inserted into a thick part of the roast reads 125*F to 130*F for medium rare (60 to 70 minuttes). Let rest for 15 minutes, then carve into medium thin slices.