Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago

READY IN: 27hrs 20mins




  • Prepare the Head of Garlic: Slice top off garlic head; remove loose outer skin.
  • Drizzle 1 tbsp Avocado oil over garlic.
  • Roast in hot oven, until skin is golden brown.
  • Allow to cool, then squeeze out roasted cloves, and crush with a fork; the aroma will excite you.
  • Add to all other Marinade ingredients, and blend well; please note total preparation time includes overnight marinating.
  • Prepare the Lamb: Pound the Lamb to approximately one-half its original thickness; Pour Marinade over Lamb; cover and allow to Marinate overnight; turn from time to time, for thorough marination.
  • Next Day: Preheat oven to 350 F -.
  • Remove the Lamb from the Marinade; Gently scrape off Marinade vegetables and set aside for future use.
  • Drain liquid through sieve, and squeeze all juices through; set this liquid aside for deglazing pan; put the marinade vegetables aside to be used for the stuffing.
  • Stuff the Lamb as follows: To the Chestnut puree, add one-half the vegetables from the Marinade, and mix to blend; you want to create a spreadable "butter"; if necessary, mix in little oil to help the spreading; you may not need it, the Herbs will be quite moist.
  • "Butter" the Lamb with chestnut mixture; be sure you use all of this mix.
  • Lay the Prosciutto slices lengthwise on the Chestnut mixture; spread out and press down gently.
  • Lay the 4 whole Cilantro Roots across the Prosciutto, and press down gently.
  • Lay the Asiago slices lengthwise on the Cilantro Roots and press down gently.
  • Spread the balance of the marinade vegetables over the Asiago slices and press down gently into the cheese.
  • Starting at the narrow end, roll the meat tightly; tie well with butcher's twine, three or four strings across and one lengthwise to keep the meat together.
  • Cook the Lamb as follows: In 2 tbsp Extra Virgin Olive oil, saute the sliced garlic until golden brown. Discard garlic, you won't be using it again.
  • In the oil, and saute pan, brown the rolled lamb on all sides, including the ends; you will have to hold it in place; do not puncture the meat, you will lose flavourful juices.
  • Tuck in the two sprigs of Fresh Rosemary under the string and roast in an uncovered pan; discard the rosemary sprigs when the meat has finished roasting. Cook prepared lamb in 350F oven about 20 minutes per lb. fully stuffed.
  • Deglaze the pan in the usual way, using liquid from the marinade.
  • Slice the rolled lamb with string intact to keep dressing in place; remove the string after slicing meat.