Rolled leg of lamb with herb garlic sauce
3 - 4 lb. boneless
leg of lamb, boneless, butterflied
herb garlic sauce
1 Tbsp. cumin
seeds, toasted and ground
1-1/2C (lightly
packed) Italian parsley leaves
1/2C (lightly
packed) mint leaves
1/2C (lightly
packed) cilantro leaves
2 large garlic
cloves, peeled
1 Tbsp. smoked
paprika
1 tsp. salt
¼ tsp. cayenne
pepper
6 Tbsp. olive oil
(4 Tbsp., 2 Tbsp.)
2 Tbsp. Sherry
wine vinegar
1/4C white wine
1/4C chicken stock
For the herb garlic sauce:
Place all ingredients in a food processor except the oil and process
until coarse paste forms. With the
machine running, add 4 tablespoons oil.
Transfer 1/4C sauce to a bowl and add vinegar and remaining olive oil. Set aside.
Lay the meat flat
and pat dry with paper towels. Trim any
excess fat. If there are portions that
are much thicker than others, butterfly the thicker portions of the lamb to
make it evenly thick. Lightly pound the
lamb with meat mallet, if necessary.
Season with salt and pepper.
Spread the lamb with ¾ of the remaining sauce. Starting at the short end, roll the lamb up
tightly. Tie and rub with remaining
sauce. Wrap well in plastic wrap and
chill at least 8 and up to 24 hours. Let
stand at room temperature about one hour before roasting.
Preheat oven to
350F. Unwrap the lamb and transfer to a
roasting pan. Roast until an
instant-read thermometer inserted into the center of the meat reads 125 – 135F,
about 45 minutes to 1-1/4 hours for medium rare. Begin checking early. Transfer to a cutting board, tent with foil
and let rest for 20 minutes.
Meanwhile, add wine and chicken stock to the
roasting pan and simmer until slightly reduced.
Add the sauce that was set aside.
Cut lamb into ½-inch thick slices, snipping away the twine as you go and
transfer to a platter. Add any juice
from the cutting board to the roasting pan.
Serve lamb with sauce.
MAKES: 6 – 8 servings
