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Butterflied, Rolled, and Roasted Leg of Lamb

Recipe photo courtesy of Andrew Purcell

This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce.

Source: Martha Stewart Living, April 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Serving Idea: Arrange sliced lamb on a bed of steamed spinach and peas.

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73
  • LOLady
    1 APR, 2013
    I used a 5+ pound boneless leg of lamb; pepper bacon instead of pancetta and two bags of frozen artichoke hearts and removed some of the sometimes tougher outer leaves. It took 1:45 to cook and got nice and crispy on the outside. I, unfortunately, had to let it sit longer than I would have liked before eating, so it cooked a bit more than it should have. It was still very tasty. Be sure to use LOTS of mint in the sauce - 'a bunch of mint' means different things to different people!
    Reply
    • vyorkscrippsne
      24 MAR, 2016
      Agreed!

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