| Cuisine: French | Type: Main Course | Serves: 6-8 |
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Source:
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Saveur |
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Attributes:
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Comments:
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We did this on the rotisserie and it came out great, although a bit overcooked. I'd recommend cooking only to about 140°F and then letting it rest in a warm oven for 15-20 minutes. |
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Serving Suggestions:
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Ingredients:
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1 clove garlic, peeled Salt 1-1/2 cups large oil-cured black olives, pitted 2 salt-packed anchovies, rinsed and fileted 3 tbs. capers, drained Pinch cayenne 1 tsp. fresh winter savory leaves, finely chopped or 1/4 tsp. crumbled dried savory 5 tbs. extra-virgin olive oil 6-8 pound leg of lamb, boned, trimmed of excess fat, at room temperature (this will be a 2.5 to 3 pound boneless leg) Freshly ground black pepper |
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Instructions:
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1. Preheat oven to 450°F. Crush garlic and a pinch of salt to a paste with a mortar and pestle. Put garlic paste, olives, anchovies, capers, cayenne, and savory into a food processor and pulse to a coarse purée. Add 4 tablespoons of the oil and pulse briefly until mixture is combined. Set tapenade aside. 2. Lay lamb out on a clean surface, skin side down. Spread boned-out side of meat with tapenade. Gather loose folds of meat together to close up leg to its original shape, enclosing tapenade. Using a trussing needle threaded with kitchen twine, sew roast securely shut at about 1-1/2" intervals. Rub lamb with reamining oil and season with salt and pepper. 3. Put lamb, stitched side down, on a roasting rack set in a heavy roasting pan. Roast lamb in oven for 20 minutes, then decrease temperature to 350°F. Roast lamb for 20 minutes more, then decrease temperature to 275°F. Continue to roast the lamb until internal temperature in thickest part of meat registers 150°F for medium, about 2 hours. 4. Turn off oven. Transfer lamb to a heated serving platter, then return lamb to oven to let rest for 20 minutes. Remove and discard kitchen twine and carve lamb against the grain. |
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2005-07-15