Fresh Crottin-Stuff Leg of Lamb

Ingredients

Spinach Stuffing

• 1/3 cup olive oil
• 1 cup red onions, minced
• 12 ounces prewashed baby spinach, chopped
• ¼ cup fresh parsley, chopped
• 1 tablespoon salt
• 1/8 teaspoon freshly ground pepper
• ¼ cup pine nuts
• ½ cup sun-dried tomatoes packed in oil, drained and chopped
• 4 ounces Fresh Crottin (about 1 cup), crumbled

 Lamb

Directions

Heat oil in a large skillet over medium-high heat. Add onion and sauté until soft, about 10 minutes. Add spinach and parsley and sauté about 2 more minutes. Remove from heat and stir in pine nuts, sun-dried tomatoes, salt, pepper, and Fresh Crottin.

Preheat oven to 400ºF

Place lamb skin-side down on work surface. Flatten slightly. Combine ¼ cup olive oil, lemon juice, garlic, thyme, salt, and pepper in a small bowl and beat well with a fork.

Rub half of oil mixture over the top of the lamb. Then spread the spinach mixture over the top of the lamb. Starting at the shank end, fold a third of the meat over, then fold the leg portion over the top (as for a business letter). Tie with string, starting at the thicker end and using slipknots to form a roll enclosing the stuffing. Close cavities at ends with a threaded larding needle. Rub outside thoroughly with remaining oil mixture.

Transfer the meat to a large roasting pan. Add 1 cup hot water. Roast, basting frequently, until a meat thermometer inserted into thickest part of the meat registers the desired degree of doneness (about 2 hours for medium). Add more hot water to pan as necessary to prevent drippings from burning.

Transfer lamb to a serving platter and let stand several minutes before carving. Strain drippings and ladle sauce over the meat.