Toasted California Walnut and Feta-Stuffed Leg of Lamb
The effect this roasted lamb creates when served is matched only by its extraordinary flavors. Serve with mashed potatoes and roasted root vegetables.
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
- 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.
- 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.
- 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.
- 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.