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Stuffed Leg of Lamb

It all seems very surreal … Medhi cooking here, in my mother’s kitchen, taking charge as he always does, Juliette and Hugo huddled together in one corner of the living room, Daddy and Jimmy Sue holding hands on the couch, talking with LaTonya and Darrell.  And Jamie upstairs, nursing his wounded testicles, George on his way over, with Beth … I’m not sure what to feel right now, except relief that Juliette is home, safe and sound. If Medhi wants to cook – he can go right ahead. He’s making his favorite lamb dish – I have no idea where he found a leg of lamb here in Hot Springs, but that’s Medhi – what he wants, he seems to get …

Medhi Laurent’s Stuffed Leg of Lamb

A whole (4-5 lb), bone-in leg of lamb, butterflied, either by you or the butcher – save the bone (you can use a boneless leg, but these are usually smaller)

1/2 cup pitted kalamata olives, coarsely chopped

1/2 cup crumbled feta cheese

1/4 cup sun-dried tomatoes, packed in oil, coarsely chopped

3 tbsp. toasted pine nuts

3 tbsp. fresh rosemary

Place butterflied lamb fat-side down on work surface. Sprinkle with salt and pepper. Distribute olives, cheese, sun-dried tomatoes and pine nuts as evenly as possible over the meat, then add 2 tbsp. rosemary.

Starting at a short side, roll as tightly as possible and tie in several places with butcher’s twine. Sprinkle the top with salt, pepper and additional rosemary.

Lightly oil a roasting pan and place the tied lamb in the pan, with the saved bone alongside, but not touching. Roast at 375 for about 1 1/2 hours, or until a meat thermometer reads 130-135. Let rest 10 minutes while you make a sauce. Remove bone from pan and discard. Set over medium heat; stir in 1/4 – 1/2 cup water and 2 tbsp. extra virgin olive oil, cook and stir until slightly thickened. Stir in 1 tbsp. butter and remove from heat. Slice lamb and serve with sauce.

by Susan Sherrill Axelrod
photos by Ted Axelrod

One Response to “Lamb for the Lost Sheep”

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