The effect this roasted lamb creates when served is matched only by its extraordinary flavors. Serve with mashed potatoes and roasted root vegetables.

Toasted California Walnut and Feta-Stuffed Leg of Lamb

1 tablespoons olive oil
1 cup finely chopped shallots
2 cloves garlic, minced
1 cup red wine (such as Cabernet or Shiraz) - divided use
1 tablespoon each: packed brown sugar and Dijon mustard
3 tablespoons butter, divided use
4 to 5 pound leg of lamb, boned and butterflied
2 cups loosely packed arugula or spinach
1/2 pound feta cheese, crumbled in large chunks
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 1/2 cups coarsely chopped toasted California Walnuts
1 teaspoon each: coarse salt and freshly ground pepper

1. In large frying pan, heat olive oil over medium heat. Add shallots and garlic; cook for 5 to 7 minutes, stirring, until shallots are translucent. Add 3/4 cup of the wine; boil until sauce is reduced by half. Whisk in sugar, mustard and 2 tablespoons of the butter until creamy. Remove from heat and set aside.
2. Trim excess fat from lamb. Place four 12-inch lengths of kitchen cord about 2 inches apart on clean surface. Lay lamb flat fat side down on top of cord. Lay arugula evenly over lamb.
3. Stir feta, rosemary and toasted walnuts into reserved wine sauce; spoon over arugula. Roll lamb and tie securely with cord. Place fat side up in shallow roasting pan. Sprinkle with coarse salt and freshly ground pepper.
4. Roast in 425°F (220°C) oven for 30 minutes. Reduce heat to 350°F (175°C) and continue roasting for 45 minutes longer or until meat thermometer registers 140°F ( 60°C) for rare or 160°F (70°C) for medium. Let roast stand ten minutes before slicing. To deglaze pan, add remaining 1/4 cup red wine and 1 tablespoon butter to pan drippings. Season with salt and pepper to taste.

Makes 6 servings.

Recipe courtesy of California Walnuts.