Italian Springtime Lamb
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Olive Oil6 cloves
Garlic (minced)1 tsp
Red Pepper Flake1 cup
Walnut (chopped)1 tsp
Kosher Salt3 cup
Raisin1 cup
Grain Mustard (whole-)1 tbsp
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking
3
Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat
4
Add the garlic, rosemary, pepper flakes and walnuts
5
Toast until fragrant and beginning to brown
6
Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted
7
Stir in the raisins
8
Preheat the oven to 350 degrees F
9
Spread the lamb out flat, fat-side down, on a board in front of you
10
If it is still very thick, gently pound it to an even, 1-inch thickness
11
Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper
12
Spread evenly with the mustard; distribute the spinach mixture over the mustard
13
Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg
14
Tie with butcher's twine at 2-inch intervals
15
Season the outside with the remaining 1/2 teaspoon salt
16
Wipe out the saute pan and add the remaining tablespoon olive oil
17
Place the pan over high heat and allow it to get hot
18
Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side
19
Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes
20
Remove to a cutting board and rest for at least 15 minutes before slicing
21
While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat
22
Add the panko and cook, stirring regularly, until golden brown
23
Add the parsley, lemon zest, pepper flakes and salt
24
Toss and set aside to let the flavors mingle
25
Serve the sliced lamb with a sprinkling of the breadcrumb gremolata