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Roasted Leg of Lamb

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with Minted Goat Cheese Stuffing

Recipe courtesy of Restaurant Phoebe, Montpelier, VT

5 – 7 lb leg of lamb
If it comes in a net, remove lamb from netting.

1 spanish onion, rough chop
3 shallots, chopped
4 cloves garlic, chopped
1/4 cup rosemary, chopped
½ cup of fresh squeezed lemon juice
1/4 cup thyme, chopped
1 teaspoon fresh cracked black pepper
¼ cup of Dijon mustard
½ cup olive oil
1 Tablespoon salt
1 Tablespoon chili flake

Place all ingredients except olive oil in blender or food processor and puree Slowly add oil to form an emulsion. In a baking dish, or other appropriate vessel, pour marinade over leg of lamb. Cover and allow to marinate for at least 24 hours.

1 Tablespoon small dice of carrot
1 Tablespoon small dice of shallot
1 Tablespoon small dice of celery
1 whole egg
1lb Vermont Butter and Cheese Co. Chevre
1 C. panko (Japanese) style bread crumbs
Salt and pepper to taste
1 Tablespoon chopped mint
1 Tablespoon ground coriander

Sauté carrots, shallot and celery in scant amount of olive oil until tender and translucent. Mix all ingredients, including sautéed carrot, shallot, and celery in large bowl. Incorporate all ingredients using your hands. Let stuffing rest for at least 1 hour before stuffing leg of lamb.

Remove leg of lamb from marinade and place fat-side down on your work surface. Season inside of lamb with salt and pepper. Using a rubber spatula, place stuffing along the length of the leg of lamb. Roll lamb and tie with butcher’s twine to form a football shaped roast. Season the outside with salt and pepper. Allow roast to sit in refrigerator for at least 1 hour before roasting. Preheat oven to 450 degrees. Place roast on the rack of your favorite roasting pan and place in hot oven. Cook at 450 degrees for fifteen minutes or until the fat of the lamb starts to brown a little. Lower oven to 350 degrees and cook for approximately 1 hour and fifteen minutes or until a meat thermometer reads 140 (for medium-rare). Let the roast rest for 15-20 minutes before carving.

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