Rolled Leg Of Lamb With Walnut Stuffing

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups walnuts, shelled
• 1/2 cup butter
• 2 cups onions, chopped
• 6 garlic cloves, finely diced
• 2 cups fresh breadcrumbs (4 slices bread)
• 1/2 cup fresh parsley, chopped
• 4 eggs, lightly beaten
• 1 1/2 teaspoons fresh mint leaves, chopped or 3/4 teaspoon dried mint
• 3/4 teaspoon salt
• 1/2 teaspoon oregano
• 6 lbs leg of lamb, deboned and butterflied
• salt and pepper
• 1 garlic clove, slivered (to taste)
• canola oil

Recipe

• 1 for stuffing:.
• 2 preheat oven to 350 degrees.
• 3 in medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain.
• 4 arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally.
• 5 when cool enough to handle, chop coarsely; set aside.
• 6 in a skillet over medium-high heat, melt butter.
• 7 cook onions and garlic, stirring occasionally, about 5 minutes.
• 8 in a large bowl combine walnuts,onion mixture and remaining stuffing ingredients.
• 9 *can be made ahead to this point. cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours.
• 10 makes 3 cups stuffing.
• 11 open the leg of lamb with cut side up, butterfly fashion.
• 12 sprinkle with salt and pepper.
• 13 spoon chilled stuffing onto meat;fold one side over to enclose stuffing.
• 14 run string lengthwise along lamb and tie to secure.
• 15 then tie string around meat every 2 inches to form a long meat bundle.
• 16 with point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers.
• 17 *can be made ahead to this point. cover and refrigerate up to 24 hours.
• 18 preheat oven to 450 degrees.
• 19 rub surface of meat with oil and place it on rack in an open roasting pan.
• 20 insert meat thermometer into center of meat.
• 21 reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium.
• 22 let stand 10 minutes, slice and serve.