Boneless Lamb Leg Stuffed with Melting Chard and Mascarpone

2008 Nov/Dec

The stuffing melts together while the lamb is roasting to create a rich sauce when you slice into the cooked meat. This dish is decadent enough on its own and should be served with simple accompaniments such as risotto or smashed potatoes.

Ingredients:

    • 4 T. olive oil
    • 2 bunches of swiss chard, stems and leaves separated
    • 1 head of roasted garlic, cloves squeezed out and reserved
    • 1/2 c. breadcrumbs
    • 1 bunch of Italian parsley
    • 1/2 c. mascarpone cheese
    • 1/4 c. grated parmesan cheese
    • 1 t. grated lemon zest
    • kosher salt and pepper to taste

3 lbs. butterflied leg of lamb

Directions:

Preheat oven to 375°F. Roughly chop the chard after discarding the stems. Heat 2 T. of olive oil in a sauté pan over medium heat and cook the chard until it is wilted. Squeeze out the excess moisture, chop again, and again squeeze out the excess moisture. Using a food processor, combine the chard with all the ingredients except the leg of lamb and pulse until the mixture is well combined.

Lay the lamb on a clean work surface and evenly distribute the filling across the cut surface, leaving a 1-inch border on all sides. Roll the lamb into a tight package and tie it with twine.

In a hot sauté pan over medium-high heat, heat the remaining 2 T. of olive oil. When the oil is hot, brown the lamb on all sizes until it is crispy. Transfer to a roasting pan and roast the lamb in the oven for 35 to 40 minutes until an instant-read thermomenter reads 140°F to 150°F for medium rare and 160°F for medium to well-done. Remove the lamb from the oven, loosely cover with foil and allow the lamb to rest for 15 minutes before slicing and serving. Serves 6.