This lamb dish is a wonderful option for Passover.
- Total time 1 hour & 45 minutes
- Portion size 12 servings
Ingredients
Method
Preheat oven to 425°F.
In food processor, combine 3 tbsp of the oil, the garlic cloves, anchovies (if using), parsley, dill, thyme leaves, rosemary leaves, capers, Worcestershire sauce and ½ tsp of the salt; pulse until finely chopped.
Unroll lamb on surface, skin side down; trim any sinew. Sprinkle with ½ tsp each of the salt and pepper. Leaving 1-inch border, spread mustard over lamb. Spread herb mixture over top. Starting at 1 long edge, roll up. Using butcher’s twine, tie tightly
at 2-inch intervals.
Place potatoes, onions, rosemary sprigs, thyme sprigs and garlic head in roasting pan; toss with 3 tbsp of the oil and ½ tsp each of the salt and pepper. Push vegetables to edge of pan; place lamb in centre. Rub lamb all over with remaining 2 tbsp oil; sprinkle with remaining ¼ tsp salt and remaining ½ tsp pepper.
Roast, tenting with foil if browning too quickly, until medium-rare or instant-read thermometer inserted in centre reads 130°F, about 1 hour 15 minutes.
Transfer lamb to cutting board; tent with foil. Let stand for 15 minutes. Transfer vegetables to serving platter; tent with
foil. Meanwhile, place roasting pan over medium-low heat; add ¹⁄³ cup water, scraping up any browned bits. Cook, stirring, for about 1 minute. Strain mixture through fine-mesh sieve set over liquid measure; skim any fat from surface.
Remove butcher’s twine from lamb; add any juices to pan drippings. Carve lamb into 10 to 12 slices; serve with potatoes, onions, garlic and drippings.
Lamb Leg Know-How: Only hind legs are referred to as a leg of lamb; front legs are foreshanks. Legs are sold either whole or cut into small top and bottom portions. A boneless leg of lamb takes away any worries about carving and allows for aromatics to be tucked inside to enhance flavour. You can butterfly (debone) a whole leg of lamb at home, or save yourself the time by asking your butcher to do it for you. And don’t forget to save the bones for stock. Let the lamb come to room temperature for 45 minutes before stuffing. Tie butcher’s twine tightly around the leg to keep the filling intact during cooking and slicing. For medium-rare, cook to an internal temperature of 130°F; the lamb will continue to cook to 140°F as it rests.
Test Kitchen Tip: Roasting onions in their skins gives a rustic look. It’s easy to peel roasted onions at the table.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 518 mg
- Sugars 2 g
- Protein 33 g
- Calories 341
- Total fat 14 g
- Potassium 967 mg
- Cholesterol 92 mg
- Saturated fat 3 g
- Total carbohydrate 20 g
%RDI
- Iron 24
- Folate 16
- Calcium 3
- Vitamin A 3
- Vitamin C 43
