Sun-Dried Tomato and Herb-Stuffed Leg of Lamb

Name: Sun-Dried Tomato and Herb-Stuffed Leg of Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper, divided; 2 teaspoons finely chopped fresh rosemary, divided; 4 garlic cloves, minced and divided; 1 kilograms rolled boneless leg of lamb; 1 teaspoons salt, divided; 79 milliliters finely chopped shallots; 43 grams sourdough bread; 79 milliliters sun-dried tomatoes, packed without oil; 237 milliliters boiling water

Sun-Dried Tomato and Herb-Stuffed Leg of Lamb might be just the main course you are searching for. This recipe serves 8. One serving contains 145 calories, 20g of protein, and 4g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet. If you have pepper, shallots, sourdough bread, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.

Ingredients you will need

Tomato

Water

Equipment you will use

Bowl

Drain and chop.

Preheat oven to 42

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Oven

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add shallots; saut 3 minutes or until tender.

Ingredients you will need

Shallot

Add tomatoes and 2 garlic cloves; saut 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Tomato

Pepper

Salt

Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.

Ingredients you will need

Shallot

Bread

Equipment you will use

Food Processor

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.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine.

Ingredients you will need

Breadcrumbs

Spread

Equipment you will use

Kitchen Twine

Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Pepper

Salt

Dry Seasoning Rub

Place roast on rack of a broiler pan coated with cooking spray.

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Cooking Spray

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Broiler Pan

Bake at 425 for 30 minutes.

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Oven

Remove roast from oven; cover loosely with foil.

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Aluminum Foil

Oven

Bake an additional 20 minutes or until a thermometer registers 145 (medium-rare) or until desired degree of doneness.

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Kitchen Thermometer

Oven

Let roast stand 15 minutes before slicing.

Wine note: Lamb stars in most Mediterranean cuisines. Thus, it's traditionally paired with a score of different wines. My favorite is syrah, which is rich and mouth-filling with an earthy, meaty character that perfectly underscores the luscious meatiness of lamb. A terrific syrah bargain: Grand Archer Syrah 2003 from Sonoma County, California ($20). --Karen MacNeil

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Wine