In spring, lamb is one of my favorite foods. I’m particularly fond of the boneless leg because it lets me have fun with flavorful stuffings. Mint always works well with lamb, so I rolled the meat around a simple stuffing of fresh mint and parsley, toasted pine nuts, and dried currants, and secured the roast with kitchen twine (see ademonstrationof this technique). The roast goes into the oven seam side up because I want to encourage crunchy bits of stuffing to form along the seam as the lamb roasts—they’re far too good to miss. The herb stuffing infuses the meat with flavor and helps keep it moist. Served with red onion jam, this roast feels thoroughly modern but with a respectful nod toward tradition, much like the food at my restaurants.
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