-
1
Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out.
-
2
Butterfly leg for stuffing.
-
3
Preheat oven to 375 degrees F. Lay lamb flat on counter.
-
4
Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat.
-
5
Sprinkle generously with salt and pepper.
-
6
Spread garlic evenly on top, then cover with herbs.
-
7
Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly.
-
8
Shank bone will protrude at one end.
-
9
Generously season outside with salt and pepper.
-
10
Heat oil in a large skillet over high heat.
-
11
Brown lamb on all sides.
-
12
Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done.
-
13
(A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.)
-
14
Let sit at room temperature about 10 minutes before carving, so juices can run to center.
-
15
Remove strings and slice meat thinly across the roll.
-
16
Serve with Roasted Eggplant and Myzithra Cheese Puree.
-
17
To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.
