Roasted leg of lamb


-Blend stuffing’s ingredients using an electric blender until smooth, season with salt and pepper.
-Preheat the oven to 450 F.
-Divide the mixture into two equal portions.
-Flat the leg of the lamb on the working surface, pound it evenly with a meat mallet.
-Squeeze the roasted garlic and rub the inside of meat to coat. Spread the first portion over the meat, roll and tie with a butcher’s twine.
-Cut 12 slits, 2cm deep and 2cm long, into the lamb. Press one piece of almond and garlic alternatively into each slit.
-Season with salt and pepper.
-Rub the outside of meat with the remainingof the roasted garlic to coat.
-Place the vegetables in a roasting pan, season with salt and pepper, pourwater. Place the stuffed leg of lamb on top. Cover with aluminum foil.
-Roast in the pre-heated oven and let cook for 90 minutes. Uncover and continue roasting for 20 minutes more,until the internal temperature is about 130 F.
-Remove from oven, tent with foil, and allow it to rest for at least 10 minutes.
-Cut off the string and carve crosswise. Serve with sautéed vegetables.



For the stuffing
1 Cup hazelnuts or almonds (peeled)
1 1/2 Cup cilantro leaves
1/2 Cup basil leaves
1 Tablespoon ginger, grated
1 Tablespoon lemon juice
1 Cup green olives, pitted
1/2 Cup olive oil
2 Tablespoons sugar
1 teaspoon coriander seeds, ground
Salt and pepper
For the leg of lamb
1 Leg of lamb, deboned (4 to 5 lbs)
3 Almonds, peeled and halved
3 Garlic cloves, halved
1 Whole garlic, roasted
Vegetables (carrot / celery / onion), cut into large chunks
Salt and pepper
1 Cup water
Sautéed vegetables for serving
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