Emeril's Stuffed Leg of Lamb

Ingredients

Cooking Directions

Preheat the oven to 400° F.

Remove the leaves from the artichokes and discard or reserve for another use. Trim the artichoke hearts and cut into 1/2 inch dice. Set aside.

Cook the pancetta in a large skillet or sauté pan over medium-high heat until crisp and the fat is rendered, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the breadcrumbs, 1/2 cup of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, stirring, until the breadcrumbs are lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and remove from the heat. Let cool.

In a large bowl, combine the cooled breadcrumb mixture with the pancetta, artichoke hearts, cheese, lemon juice, and lemon zest. Add the remaining 1/4 cup olive oil and stir until well blended. Adjust the seasoning to taste.

Spread the butterflied leg of lamb, boned side up, on a work surface covered with plastic wrap. Cover with a second sheet of plastic wrap and pound with the a meat mallet to a 3/4 inch thickness. Spread the breadcrumb mixture evenly across the meat, leaving a 1/2 -inch border on all sides. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches and season the outside of the lamb with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 110°F for medium-rare, about 45 minutes, testing in several places as different parts of the leg cook at different rates. Remove from the oven, wrap the roasting pan in foil, and let the meat rest for 15 to 20 minutes.

Meanwhile, put the potatoes in a medium pot, cover with salted water by 1-inch, and bring to a boil. Cook until the potatoes are tender, 12 to 15 minutes. Drain in a colander, place in a large bowl, and cover to keep warm.

Bring a medium saucepan of salted water to a boil. Add the beans and cook until just tender, 2 to 3 minutes. Transfer with a slotted spoon to an ice bath to refresh, drain, and place in the bowl with the potatoes. Add 1/2 cup of the pesto sauce to the vegetables and stir with a heavy wooden spoon to coat evenly. Add the remaining 1/4 up pesto sauce, as desired. Cover the vegetables to keep warm until ready to serve.

Transfer the lamb to a cutting board, remove the kitchen twine, and slice. Divide the meat among six large plates and arrange the potatoes and green beans to the side. Spoon the sauce over the meat and serve.

Mint Pesto

Combine the mint, nuts, cheese, garlic, lemon juice, salt, and pepper in the bowl of a food processor and process until well chopped. With the machine running, slowly add the oil through the feed tube and process to make a smooth paste, scraping down the sides as needed. Adjust the seasoning to taste and transfer to an airtight container until ready to use. (The pesto will keep in an airtight consider, refrigerated, for up to 5 days.)

Garlic Wine Sauce

Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the shallots, garlic, rosemary, and thyme and cook, stirring, for 1 minute. Add the salt and pepper and stir well. Add the red wine, bring to a boil, and simmer, stirring to deglaze the pan and until reduced by half, about 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium and cook at a brisk simmer until the sauce is reduced by half, about 10 minutes.

Reduce the heat to low and add the remaining 3 tablespoons butter several pieces at a time, whisking to incorporate, adding more butter as the previous pieces are incorporated into the sauce.

Remove from the heat, adjust the seasoning to taste, and serve immediately.