Sun-Dried Tomato And Herb-Stuffed Leg Of Lamb

Name: Sun-Dried Tomato And Herb-Stuffed Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1/3 cup sun-dried tomatoes, packed without oil; Cooking spray; 1/3 cup finely chopped shallots; 4 garlic cloves, minced and divided; 2 teaspoons finely chopped fresh rosemary, divided; 1 1/4 teaspoons salt, divided; 3/4 teaspoon black pepper, divided; 1 (1 1/2-ounce) slice sourdough bread; 1 (2 1/2-pound) rolled boneless leg of lamb

Servings: persons

1
Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
2
Preheat oven to 425u00b0.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; saute 3 minutes or until tender. Add tomatoes and 2 garlic cloves; saute 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4
Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
5
Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
6
Place roast on rack of a broiler pan coated with cooking spray. Bake at 425u00b0 for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145u00b0 (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.
7
Wine note: Lamb stars in most Mediterranean cuisines. Thus, it's traditionally paired with a score of different wines. My favorite is syrah, which is rich and mouth-filling with an earthy, meaty character that perfectly underscores the luscious meatiness of lamb. A terrific syrah bargain: Grand Archer Syrah 2003 from Sonoma County, California ($20). --Karen MacNeil

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup boiling water, 1/3 cup sun-dried tomatoes, packed without oil, Cooking spray, 1/3 cup finely chopped shallots, and more.

Yes, Sun-Dried Tomato And Herb-Stuffed Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!