Sheep Standing (48857 bytes)ARROSTO di COSCIOTTO D'AGNELLO FARCITO

(Stuffed Roast of Lamb with Potatoes)



4-6 Med. Potatoes - Yukon Gold or White Rose- Peeled or Unpeeled ad desired
2 1/2 Lb. Leg of Lamb - boned
1 1 Cup+Tbl. Rosemary leaves - fresh & chopped
1 Tbl. Thyme leaves - fresh
1 Tbl. Sage leaves
1 Tsp. Oregano leaves - dried
6 Cloves Garlic
1 Cup Extra Virgin Olive Oil
1/2 Lg. Lemon
1 Lg. Onion - white
1/2 Cup Bread crumbs - coarse


Parboil the potatoes in salted water for 12 minutes.  Let cool in cold water for 10 minutes, then cut into quarters, and then halve the quarters crosswise. Cut the onion into quarters and then halve the quarters crosswise.  Put the potatoes and the onions in a large mixing bowl, add 1/2 cup of olive oil and one cup of the rosemary leaves. Mix gently but thoroughly. Set aside while preparing the lamb.


Chop the herbs and place them in a food processor. Add 2 cloves of garlic, 3 - 4 Tbs. of olive oil, and the juice of 1/2 of a lemon. Chop to a consistency of chunky peanut butter. Set aside.


Cut the meat so that it can be stuffed. This can best be done by slicing the along the long axis. Use a sharp boning knife and push the blade from one end of the roast to the other. Then cut a circle as if you were trying to make a tube of the meat, but DO NOT complete the circle. Remove the knife and cut through the meat from the outside at the point where you ended the circle. At this juncture, the meat can be laid out flat, much like a jellyroll prior to stuffing. Spread the stuffing on the meat. Sprinkle coarse bread crumbs lightly on top of the stuffing. Add chopped garlic on top of the bread crumbs, and roll the meat into a cylinder. Tie with cooking string in 4-5 places around the diameter to hold it together.

Place in a large roasting pan and cook for 10 minutes on each side in an oven preheated to  475 degrees. This will sear the meat, and add to the flavor by caramelizing the exterior surface. Remove from the oven and surround the roast with the potatoes and onion mixture. Bake for 45 minutes at 350 degrees. Remove the roast from the oven and let the roast rest for 10 minutes. Turn off the oven, but return the potatoes and the onions to the oven while the roast is resting. Serve the roast and potatoes with a salad.

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Last updated on:  01/16/07 06:22:18 PM