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1
Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out.
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2
Butterfly leg for stuffing.
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3
Preheat oven to 375 degrees.
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4
Lay lamb flat on counter.
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5
Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat.
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6
Sprinkle generously with salt and pepper.
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7
Puree whole garlic cloves with a little olive oil in a food processor.
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8
Add canned chipotles and blend into a paste.
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9
Spread the paste on the lamb and cover with the oregano.
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10
Roll meat to enclose stuffing and tie with string at 1inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly.
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11
Shank bone will protrude at one end.
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12
Generously season outside with salt and pepper.
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13
Heat oil in a large skillet over high heat.
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14
Brown lamb on all sides.
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15
Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done.
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16
(A meat thermometer inserted to the center should read 160 to 165 degrees or a thin blade knife inserted to the center for 20 seconds should feel lukewarm on your lips.)
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17
Let sit at room temperature about 10 minutes before carving, so juices can run to center.
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18
Remove strings and slice meat thinly across the roll.
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19
Top with Pimento Sauce.
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20
By removing the center bone, leg of lamb is much easier to carve and serve to guests.
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21
Heat oil in a medium saucepan over moderate heat.
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22
Cook shallots and mushrooms until golden.
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23
Add wine, turn heat to high, and reduce by half.
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24
Add stock and reduce again by a quarter.
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25
Whisk in tomato paste, pimento puree and garlic.
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26
Break butter into small pieces and whisk into sauce until smooth.
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27
Adjust seasonings and strain through a fine sieve.
