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1
Preheat the oven to 375 degrees.
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2
Place the lamb bones in a roasting pan and roast for about 45 minutes.
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3
Roughly chop the unpeeled onion, the carrots and the celery and add to the roasting pan with the tomato paste.
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4
Mix to distribute the vegetables and coat them with tomato paste and fat from the lamb.
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5
Return to the oven and roast an additional 15 minutes.
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6
Remove bones and vegetables from the pan and place them in a stock pot that is just large enough to hold them comfortably.
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7
Deglaze the roasting pan with the red wine over high heat and add to the stock pot.
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8
Then add enough chicken stock or water to just cover the bones in the pan.
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9
Bring to a boil, skim any scum that rises and add a pinch of salt, two cloves of garlic, the bay leaf and peppercorns.
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10
Lower the heat to simmering, partially cover the stock pot and simmer for at least two hours.
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11
At the end of this time, the stock should have a destinctive lamb flavor.
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12
Remove stock from the heat and strain through a coarse sieve.
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13
Return strained stock to the pan and cook briskly to reduce and thicken the stock.
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14
You should have about four cups of sauce when it is reduced.
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15
While the sauce is cooking, clean and rinse the kale, stripping the leaves from the ribs.
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16
Discard the ribs.
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17
In a saute pan over medium high heat saute the kale in three tablespoons of olive oil until it is softened but still a little crisp to the bite.
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18
(You may need to add a bit of water to keep the kale from burning.)
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19
Remove from the heat and set aside.
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20
Roast the red peppers over a gas flame, an electric grill or in a preheated broiler, turning until the outsides are blackened.
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21
Place in a paper bag for about 15 minutes to soften the skins.
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22
Then peel the peppers, discard the seeds and inner membranes and cut in thick slices.
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23
Roughly chop the olives together with the peeled shallot and remaining garlic cloves.
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24
Mix in dried herbs.
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25
Spread the butterflied lamb out on a countertop, skin side down.
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26
If the butcher has left the nugget of fat on the inside of the leg, remove and discard it.
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27
Layer the kale over the lamb, then layer the strips of red pepper over that.
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28
Sprinkle the olives, garlic and shallot pieces over the pepper strips, then sprinkle salt and cracked black pepper and about half the one-quarter cup of olive oil over the vegetables.
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29
Roll the lamb leg, securing the stuffing, and tie it in several places with butcher's twine, tucking in the loose flaps at both ends.
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30
The result will be a long cylinder.
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31
Preheat the oven to 400 degrees.
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32
Place the lamb roll on a rack in a roasting pan and roast for exactly one hour.
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33
Remove from the oven and set aside to rest for 15 minutes.
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34
Carve in thick (one-half to three-quarter-inch) slices and serve on heated plates with a little of the hot sauce.
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35
Pass the rest of the sauce in a sauce boat.
