Mint And Feta Stuffed Leg Of Lamb With Balsamic Blood Orange Sauce
- For the lamb:
- 2 pounds boneless half leg of lamb, butterflied, excess fat removed
- 3 garlic cloves; 1 cut in slivers, 2 minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- salt
- freshly ground black pepper
- 1 1/2 cups crumbled feta cheese
- 1/4 cup mint leaves, chopped
- 1 tablespoon finely grated blood orange zest
- 1/2 cup red wine
- 1 cup freshly squeezed blood orange juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons light brown sugar
- For the blood orange and mint gremolata
- 1/4 cup mint leaves, chopped
- 2 teaspoons blood orange zest
- 1 small garlic clove, minced
- Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to flatten lamb in thickest parts. Remove parchment. Make shallow incisions with a small knife in the fat. Insert garlic slivers in incisions. Rub lamb all over with 1-2 tablespoons olive oil. Sprinkle cumin, 1 teaspoon salt and 1 teaspoon pepper all over lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate.)
- Preheat oven to 375 F. Combine feta, minced garlic, mint and orange zest in a small bowl. Add 1/2 teaspoon freshly ground black pepper.
- Place lamb on a work surface, fat-side down. Spread feta over lamb, leaving a 1" border all around. Roll up meat to enclose filling, tucking in ends if possible. Tie with kitchen string in 1-2" intervals.
- Heat one tablespoon olive oil in skillet over medium-high heat. Add lamb, seam-side down. Sear on all sides, about 6 minutes. Transfer to baking pan. Roast in oven until instant read thermometer reads 140 F, basting occasionally, about 40 minutes. Remove from oven. Cover with foil and let rest 10 minutes.
- While the lamb is roasting, deglaze skillet. Add red wine to pan, scraping up any bits from lamb. Reduce by half. Add blood orange juice, balsamic vinegar and brown sugar. Simmer, stirring, until thickened. Strain. Add 1/2 teaspoon salt, or to taste.
- Discard strings from lamb. Cut in 1" slices. Serve drizzled with balsamic blood orange sauce. Sprinkle with blood orange and mint gremolata.
- Toss the ingredients together in a small bowl. Serve with lamb.
lamb, boneless half leg of lamb, garlic, olive oil, ground cumin, salt, freshly ground black pepper, feta cheese, mint, orange zest, red wine, freshly squeezed blood orange juice, balsamic vinegar, light brown sugar, orange, mint, orange zest, garlic
Taken from food52.com/recipes/3466-mint-and-feta-stuffed-leg-of-lamb-with-balsamic-blood-orange-sauce (may not work)