Ease of Preparation: Medium
Yield: 6-8 servings
Chef Siobhan Detkavich is cooking for the Spring signs: Aries, Taurus, and Gemini! This roast of spring lamb is stuffed with a sprightly pesto of mint and dandelion greens, before being rolled and tied. It’s roasted over a bed of shallots and new potatoes, both of which are cooked in the flavourful lamb drippings!
Ingredients:
- ¾ cup (180 ml) olive oil
- 1 cup (240 ml) mint leaves, roughly chopped
- 2 cups (470 ml) dandelion greens, tough stems removed, roughly chopped
- 2 garlic cloves, grated on a rasp
- ½ cup (120 ml) pistachios, peeled and roasted
- 1 lemon, juice and zest
- Salt and pepper
- 1 3-pound (1.4 kg) lamb leg, trimmed and butterflied
- 2 tablespoons (30 ml) Dijon mustard
- 2 teaspoons (10 ml) dried mint
- 1 pound (454 g) new potatoes
- 1 pound (454 g) shallots, peeled
- Flaky sea salt, to finish
Method:
Preheat oven to 325 F (230 C)
In a food processor, combine olive oil, mint, dandelion, garlic, pistachios, lemon juice, lemon zest. Season with salt and pepper and blitz. Process until broken down and combined but still coarse.
Set the pesto aside until needed.
Lay butterflied lamb leg open on clean work surface.
Spread pesto over the inside of the lamb leg.
Roll lamb leg over the stuffing, bringing back the front of the lamb leg to touch. Tie off the roll in 3-4 places with kitchen twine
Rub Dijon over the outside of the leg of lamb. Season with salt, pepper and dried mint.
Line a roasting pan with the potatoes and shallots in a single layer. Place the rolled lamb on top of the potatoes and shallots.
Roast for 1 ¼ to 1 ½ hours, until the lamb has reached an internal temp of 133 F (56.1 C).
Before slicing, remove the roast to a tray and let rest, loosely covered, for 25 minutes. Turn the oven off and keep the vegetables warm in it.
Slice the lamb and transfer to plates with the potatoes and shallots.
Season the lamb with flaky sea salt. Serve immediately.
You might also like these recipes
