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Boneless Leg of Lamb with Grecian Stuffing and Two Sauces

Boneless Leg of Lamb with Grecian Stuffing and Two Sauces is built on Stuffing, Garlic, Black Olives, Sweet Onions, and Feta Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Stuffing
• 8
• 1/2 cup
• 1/2 cup
• 1/3 lb
• 1/2 cup
• 4 lb
• 4 tbsp
• 1 tsp
• 1
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1 jar
• 1/2 cup
• 1 tbsp
• 1 cup
• 1 1/2 cup
• 1/2 tsp
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Combine the garlic, olives, onions, cheese and sundried tomatoes; set aside.

2. 2

   If necessary, use a boning knife to cut the meat to lay as flat as possible.

3. 3

   Cover with plastic wrap and pound the meat until it is a fairly consistent thickness all over.

4. 4

   Rub with 2 tablespoons of oil.

5. 5

   Season the lamb with salt and pepper.

6. 6

   Spread the lamb evenly with the olive-cheese-tomato mixture, leaving a 1-inch border around the edges.

7. 7

   Beginning with a short side, roll it up jelly roll fashion and tie it tightly with kitchen string.

8. 8

   While the lamb is cooking you can prepare the mints sauce

9. 9

   Combine sugar, water and vinegar in saucepan over medium-low heat; simmer for 5 minutes.

10. 10

    Add mint jelly and whisk until well blended.

11. 11

    Stir in chopped mint and lemon juice.

12. 12

    Cook until it thickens slightly then let cool.

13. 13

    Serve on the side.

14. 14

    Transfer the lamb to a roasting pan and rub it all over with the remaining

15. 15

    Roast the lamb in the middle of a preheated 450F oven for about 20 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes per pound of boneless meat) or until a meat thermometer registers 145 degrees F. for medium rare.

16. 16

    Transfer the lamb to a cutting board and let it stand for 20 minutes while you are completing the pan sauce.

17. 17

    While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat.

18. 18

    Add the wine, deglaze the pan, scraping up the brown bits; boil the mixture until it is reduced by half.

19. 19

    Place the pan juices, wine and everything else in the pan into a blender and puree until smooth.

20. 20

    Return it to the roasting pan.

21. 21

    Add the broth, 1/2 teaspoon rosemary, the water and any juices on the cutting board.

22. 22

    Boil the mixture until it is reduced to about 2 cups.

23. 23

    Stir the cornstarch mixture, add it to the wine mixture, whisking; simmer the sauce for 2 minutes.

24. 24

    Season the sauce with the lemon juice and salt and pepper and keep it warm.

25. 25

    Serve on the side.

26. 26

    Discard the lamb strings. Slice the meat and arrange on a heated platter.

27. 27

    Prepared by Art on Easter 2007.

28. 28

    Contributed to the FareShare Gazette by Art; 10 April 2007. www.fareshare.net