- 1 [4-pound / 1.8-kg] leg of lamb, boned
- 1 teaspoon [5 mL] salt
- Freshly ground black pepper, to taste
- 2 tablespoons [30 mL] virgin olive oil
- 1/2 cup [125 mL] dry red wine
- 12 medium cloves garlic, peeled
- 1/4 cup [60 mL] raisins
- 1/2 cup [125 mL] unsalted cashew nuts
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- Arrange leg of lamb into a shallow dish or baking sheet.
- Rub leg all over with salt and pepper.
- Coat all over with virgin olive oil, then pour red wine all over.
- Arrange leg, exposed meat side down; cover with plastic wrap and leave to marinate, refrigerated, overnight.
- Preheat oven to 425°F [220°C].
- Meanwhile, remove leg of lamb from marinade, reserving marinade.
- Cut 12 evenly spaced small slits into skin side of lamb leg; stuff each cut with a clove of garlic.
- Stuff the cavity created by the removal of the bone with raisins and unsalted cashew nuts; secure opening for roasting.
- Transfer stuffed leg of lamb into a roasting pan; roast for 2 hours, lowering oven temperature to 400°F [200°C] after 15 minutes.
- While roasting, baste lamb frequently with reserved marinade.
- The result should be a medium/well-done tender meat.
- You want it pink? Reduce cooking time to about 90 minutes.
- To serve, top each serving with cashew nuts and raisins stuffing.
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