Stuffed Lamb

This recipe is from the Olives & Onions Episode of A is for Apple, hosted by Robert Jewell.

Serves: 6 – 8

Ingredients

• 1 Boneless leg of lamb butterflied

Marinade

• 1 large Spanish onion
• 2 sprigs of fresh rosemary
• 2 teaspoons (10ml) cracked pepper
• 2 tablespoons (30ml) olive oil

Stuffing

• 1 tablespoon (15ml) olive oil
• 1 medium red onion
• 1 tablespoon (15ml) fine chopped garlic
• 1.5 cups (375ml) pitted sundried olives roughly chopped
• Zest of 2 lemons
• ¼ cup (62ml) chopped fresh parsley
• 1 teaspoon (5ml) chili flakes
• Butcher twine
• Salt and pepper

Directions

For the marinade

1. Cut the onion in half and using the box grater, grate the onion over a large bowl.
2. Roughly chop the rosemary and add to the onion.
3. Add olive oil and pepper.
4. Place the lamb in the bowl and toss onion marinade all over to coat.
5. Place the lamb in a re-sealable disposable bag.
6. Allow to marinate 6 hours or overnight.

To make stuffing

1. Peel and dice the onion into small dice about ¼ inch (.31cm).
2. Place oil in a medium sized pan over medium heat.  Allow to heat until oil just starts to shimmer about 1 minute. Add the red onions and garlic.
3. Cook while stirring constantly until onions have softened and garlic is fragrant.
4. Remove from heat add the olives, lemon zest, parsley and chili flakes and mix to combine evenly.
5. Allow mixture to cool.

For Lamb

1. Preheat oven to 400F (204°C).
2. Remove lamb from marinade and brush off excess marinade.
3. Place in a v-rack roasting pan or roasting pan with rack.
4. Open the butterflied leg of lamb like a book and place it cut side up on the work surface.
5. Season the meat with salt and pepper. Go easy on salt if olives are salty.
6. Spread the cooled mixture on the lamb leaving a 1 inch (2.5cm) border.
7. Starting at the narrow end roll up the lamb.
8. Secure with kitchen twine.
9. Place lamb in a roasting pan and set in the oven for approximately 1 hour 30 minutes. Or until an instant read thermometer reads 125F (51°C) for medium rare.
10. Remove and allow to rest covered loosely in foil for 15 minutes.
11. Cut lamb into thin or thick slices.