This is what we are having for Christmas dinner!
Sun-Dried Tomato and Herb–Stuffed Leg of Lamb
8 servings (serving size: about 3 ounces)
Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.
• 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
• 11⁄4 teaspoons salt, divided
• 3⁄4 teaspoon black pepper, divided
• 1 (11⁄2-ounce) slice sourdough bread
• 1 (21⁄2-pound) rolled boneless leg of lamb
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 425°.
3 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 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 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.
Recipe found Stuffed Leg of Lamb