Description
Succulent Italian springtime lamb highlights seasonal herbs and regional traditions. Fragrant rosemary and garlic infuse tender meat with Mediterranean flavors you’ll savor with each delightful bite.
Ingredients
Scale
- 1 leg of lamb (5 lbs/2.27 kg), butterflied
- 5 oz (142 g) baby spinach, chopped
- ½ cup (60 g) walnuts, chopped
- ¾ cup (120 g) raisins
- 6 garlic cloves, minced
- 4 rosemary sprigs, chopped
- ½ cup (120 ml) whole-grain mustard
- 4 tbsps (60 ml) olive oil, divided
- 1 ½ tsps kosher salt, divided
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ⅓ cup (15 g) panko breadcrumbs
- ⅓ cup (15 g) Italian parsley, chopped
- 1 tsp lemon zest
- 1/8 tsp salt
Instructions
- Preparation: Preheat oven to 375°F. Activate aromatic elements by sautéing garlic, rosemary, and red pepper flakes in a skillet until fragrant, creating a flavor foundation for the lamb.
- Filling Creation: Toast walnuts until golden, then fold in spinach and raisins. The mixture should transform into a vibrant, cohesive filling that promises depth and complexity to the lamb’s interior.
- Lamb Assembly: Butterfly the lamb and spread a thin layer of mustard across its surface. Distribute the spinach-walnut mixture evenly, leaving minimal margins for precise rolling. Carefully construct a tight cylindrical form, securing with butchers twine at regular intervals.
- Searing Technique: Heat olive oil in a heavy-bottomed skillet. Methodically rotate the lamb to develop a rich, caramelized exterior that locks in moisture and intensifies flavors. Ensure each side achieves a deep golden-brown coloration.
- Roasting Process: Transfer the lamb to a roasting pan and cook in the preheated oven. Monitor internal temperature, targeting medium-rare perfection. Allow the meat to absorb surrounding aromatics while developing a tender, succulent texture.
- Gremolata Finish: Toast panko breadcrumbs until crisp and golden. Combine with freshly chopped parsley, vibrant lemon zest, and a hint of red pepper flakes. This garnish will provide a bright, textural counterpoint to the rich lamb.
- Serving Presentation: Allow the lamb to rest briefly before slicing into elegant medallions. Reveal the intricate spiral of herbs and nuts within. Generously crown with the crisp, herbaceous gremolata, transforming the dish into a celebration of culinary artistry.
Notes
- Optimize Meat Preparation: Select high-quality, butterflied lamb with even thickness to ensure uniform cooking and consistent flavor distribution throughout the rolled roast.
- Maintain Moisture Balance: Apply thin mustard layer and leave strategic margins when rolling to prevent filling spillage and retain internal juiciness during roasting process.
- Control Cooking Temperature: Use meat thermometer to track internal temperature, targeting medium-rare (135-140°F) for optimal tenderness and preventing overcooking that might dry the lamb.
- Master Resting Technique: Allow lamb to rest 10-15 minutes post-cooking, enabling meat fibers to relax and redistribute internal juices, guaranteeing succulent and flavorful slices when serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 90 mg