Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago
- Ready In:
- 27hrs 20mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
The Lamb
- 1 boneless leg of lamb, Long Leg, butterflied
- 4 garlic cloves, fresh sliced
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary, left whole
- kitchen twine, for trussing
-
The Stuffing
- 1⁄4 cup chestnut puree (not creamed)
- 4 slices prosciutto ham
- 6 slices asiago cheese, cut from the piece using a cheese slicer
- 4 cilantro roots, cut with about 2 inches of stem
-
The Marinade
- 2 scallions, with greens, chopped
- 1 head garlic, roasted and crushed
- 1 sprig fresh cilantro, leaves, stems and root, chopped
- 1 sprig fresh thyme, leaves only
- 1⁄2 cup spinach, chopped, fresh baby greens
- 1⁄8 teaspoon black pepper, from mill
- 1 cup dry white wine
- 1⁄4 cup avocado oil
- 1 tablespoon avocado oil
directions
- 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.
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RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
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