Stuffed Leg of lamb
1/3 Cup small diced dried apricots
3 Medium garlic cloves peeled
1 Cup loosely packed fresh flat leaf parsley
1/2 Cup loosely packed mint leaves
1 Tbsp copped fresh rosemary
1 Tbsp Dijon mustard
Kosher salt and freshly ground pepper
3 Tbsp EVOO & Vin Rosemary Infused Olive Oil
1 3.5 to 4.5 pound boneless leg of lamb
1 Cup EVOO & Vin Fig Balsamic (or Neapolitan Balsamic)
In a small bowl cover the apricots with 1/4 boiling water; let soak for 5 minutes.
Meanwhile, pulse the garlic, parsley,mint, mustard, 3/4 tsp salt, 1/4 tsp pepper in a food processor until coarsely chopped.
With the machine running add the olive oil, and process to a thick paste.
Drain the apricots and stir them in.
Lay the meat flat and pat dry with paper towels. Trim any excess fat. If there are portions that are thicker, butterfly them to may the lamb evenly thick. Lightly pound the lamb with a meat mallet to further even out the meat and make a roughly rectangle shape.
Spread the herb paste over the meat, using your fingers to work the paste into the meat.
Starting at the shortest end of the meat roll the lamb up tightly, (making sure the meat slices will cut across the grain). Tie the roll snugly at 1 inch intervals with kitchen twine.
If there is any paste left massage it into the surface of the meat.
Wrap the lamb in plastic wrap and refrigerate for a min of 8 hours up to 24 hours.
Let the lamb sit at room temp for 1 hour before roasting. Meanwhile, preheat the oven to 350 degrees.
Unwrap the lamb and transfer to a roasting pan. Drizzle rosemary olive oil over the surface, and sprinkle with salt and fresh ground pepper.
Roast the lamb for approximately 45 minutes to 1.5 hours until the meat reaches your desired temperature.
125-135 degrees for medium rare, 145-160 for medium.
Once removed from oven tent with foil and let rest for 20-30 minutes.
While the meat is resting, gently simmer the 1 cup balsamic in a medium sauce pan set over medium to low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half.
Serve the lamb sliced and with the balsamic drizzled over each portion.