Roasted Leg of Lamb Stuffed with Dijon and Herbs

April 18, 2015
Spring, Dinner, Lamb, Holiday, B-Team Recipes

Watch Christine's video to see how to make this extra-flavorful, super springy stuffed leg of lamb, and read the blog post

Serves 6 (with leftovers)

Herb Paste
10 cloves garlic
4 anchovy fillets
½ cup picked dill fronds
2 cups flat leaf parsley leaves
4 tablespoons thyme leaves
¼ cup rosemary leaves
½ cup oregano leaves
1 cup mint leaves
¼ cup capers
2 tablespoons Worcestershire sauce
Zest of 1 lemon

Combine all ingredients in food processor and pulse repeatedly until all chopped and combined.
Unused paste should last in refrigerator for 3-4 days if stored in a clean container with a tight fitting lid.

Roasted Leg of Lamb
1 4-pound leg of lamb, deboned, removed from the refrigerator 1-2 hours before roasting
½ cup Dijon mustard
1½ cups herb paste (from above)
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
butcher’s twine

1. Preheat the oven to 400º F. Using the tip of a sharp knife, score the top side of the lamb in a crosshatch/diamond pattern. Season liberally with salt and pepper and flip over to the other side. Season with salt and pepper and then brush a layer of Dijon mustard all over, from end to end. Generously layer in the herb paste, covering the Dijon completely on all exposed areas.

2. Carefully roll the lamb tightly and tie it in 5 places to secure. Note: Any herb paste that spills out of the meat should not be wasted! Simply rub it into the scored side, getting it into all the little crevices for extra delicious flavor.

3. Place a large cast iron skillet (or any oven-proof or roasting pan) over high heat and add the olive oil. When the oil begins to shimmer, place the lamb into the pan and sear until golden brown, approximately 2 minutes. Rotate the lamb to sear all sides. Once seared, place the pan into the preheated oven and roast until done -- approximately 50 minutes for medium doneness, or until a meat thermometer inserted in thickest part registers 130º.

4. Remove the lamb from the oven and let rest for at least 15 minutes. Snip all strings and discard. Slice the lamb as desired, fan on a platter, and serve.

Haricot Vert with Fresh Dill and Lemon Zest
1 pound haricot vert, stems removed
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon dill fronds, chopped, more for garnish if desired
1 teaspoon lemon zest

1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, and set aside.

2. Place a large skillet over medium heat and add the olive oil. When the oil begins to shimmer, add the haricot vert and toss to coat. Season with salt and pepper and dill and cook just to warm through, approximately 4 minutes. Add the lemon zest and more dill to garnish, and serve.

Oven Roasted Potatoes and Shitake Mushrooms with Rosemary and Thyme
2 pounds fingerling potatoes (or the smallest sizes potato you can find), rinsed and patted dry, cut in half
8 ounces shitake mushrooms (look for smaller sized caps so they can be left whole), stems removed, wiped clean of any dirt and debris
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh parsley

1. Preheat oven to 400º. Place the cut potatoes in a medium bowl, drizzle with half of the olive oil, and toss to coat. Add half of the chopped herbs, season with salt and pepper, and toss to evenly distribute.

2. Place the mushrooms in another bowl, drizzle with the remaining olive oil, and toss to coat. Add the remaining herbs and season with salt and pepper and toss as well.

3. Lay the potatoes onto a sheet pan, spreading them out in one even layer. Repeat this process for the mushrooms. (Keeping them on separate pans will allow for proper cooking since the potatoes will require a longer roasting time.)

4. Place them into the oven and roast until golden brown and cooked through; for shitakes approximately 20 minutes and potatoes approximately 30 minutes, depending upon their size. Upon removal from the oven, combine the potatoes and mushrooms in a serving dish, scatter with fresh parsley, and serve.

1 English cucumber, cut in half lengthwise, seeds removed using a spoon
1 17-ounce tub Greek yogurt, such as Fage 0%
1 clove of garlic, smashed into a paste
Juice and zest of 1 lemon
1 tablespoon white wine vinegar
Kosher salt
Freshly ground black pepper
1 tablespoon dill fronds, finely chopped

1. Place a clean kitchen towel down on your work surface. Using the large holes of a box grater, carefully shred both cucumber halves directly onto the kitchen towel. With a bowl on standby to catch the liquid, collect all the cucumber bits into the towel. Grab all four corners and twist the towel over the bowl, extracting as much cucumber liquid as possible. (Discard the liquid or save for another use.) Place the squeezed cucumber solids into a large bowl.

2. Add the yogurt, garlic, lemon juice and zest and white wine vinegar to the bowl and stir to combine. Season with salt and pepper to taste and fold in the dill. For the best results, allow the flavors to meld at least an hour before serving.