Fresh Crottin Stuffed Leg of Lamb

Directions

• STEP 1

  Heat oven to 400ºF.

• STEP 2

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

• STEP 3

  Place lamb, skin-side down, on work surface. Flatten slightly. Combine 1/4 cup olive oil, lemon juice, garlic, thyme, salt, and pepper in small bowl; beat well with a fork.

• STEP 4

  Rub half of oil mixture over top of lamb. Spread spinach mixture over top of lamb. Starting at the shank end, fold a third of the meat over, then fold leg portion over top. Tie with kitchen string, starting at 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.

• STEP 5

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

• STEP 6

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