- 1/4 pound [113 g] pancetta or bacon, diced
- 1/2 cup [125 mL] chopped yellow onion
- 2 1/2 tablespoons [37.5 mL] minced garlic
- 3/4 cup plus 2 tablespoons [215 mL] extra-virgin olive oil
- 2 cups [500 mL] fine dry bread crumbs
- 3/4 teaspoon [3.75 mL] salt
- 1/4 teaspoon [1 mL] freshly ground black pepper
- Pinch Cayenne pepper
- 5 tablespoons [75 mL] freshly minced parsley
- 4 teaspoons [20 mL] fresly minced oregano
- 2 large cooked artichoke hearts, trimmed and diced [reserve leaves for another use]
- 1/2 cup [115 g] grated Romano cheese
- 1 tablespoon [15 mL] freshly squeezed lemon juice
- 1/2 teaspoon [2.5 mL] finely grated lemon rind
- 1 teaspoon plus 1 tablespoon [20 mL] Creole seasoning*
- 1 [4 1/2 to 5-pound - 2 to 2.27 kg] boned butterflied leg of lamb
- 2 tablespoons [30 mL] olive oil
Creole Seasoning*
- 2 1/2 tablespoons [37.5 mL] paprika
- 2 tablespoons [30 mL] salt
- 2 tablespoons [30 mL] garlic powder
- 1 tablespoon [15 mL] black pepper
- 1 tablespoon [15 mL] onion powder
- 1 tablespoon [15 mL] Cayenne pepper
- 1 tablespoon [15 mL] dried leaf oregano
- 1 tablespoon [15 mL] dried thym
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- Prepare Creole seasoning.
- Preheat oven to 400°F [200°C].
- Into a large skillet, cook pancetta of bacon dices until crisp and the fat is rendered, for approximately 5 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Add chopped onion to the fat remaining in the pan; cook, stirring, for 3 minutes.
- Add minced garlic and cook stirring for 30 seconds.
- Pour in 1/4 cup plus 2 tablespoons [90 mL] of extra-virgin olive oil then stir in dry bread crumbs, salt, freshly ground black pepper and Cayenne pepper, stirring until lightly toasted and golden brown, for approximately 3 minutes.
- Mix in freshly minced parsley and oregano, then remove from heat.
- Spread mixture onto a plate to cool.
- Into a large bowl, mix together cooled breadcrumb mixture, cooked pancetta or bacon dices, cooked artichoke hearts, grated Romano cheese, remaining 1/2 cup [125 mL] extra-virgin olive oil, fresh lemon juice, finely grated lemon rind and 1 teaspoon [5 mL] of Creole seasoning.
- Stir until well blended.
- Adjust seasoning to taste, with more salt and/or pepper.
- Spread the butterflied leg of lamb, boned side up, onto a work surface with the grain of the meat running left to right.
- Spread the breadcrumb mixture across the meat, leaving a 1/2-inch [1,3 cm] border on all sides.
- Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends.
- Tie with kitchen twine every 2 inches [5 cm].
- Rub olive oil over the surface of the meat and sprinkle with remaining Creole seasoning.
- Place into a heavy roasting pan and roast until brown and tender, until an instant read thermometer registers 140°F [60°C] for medium-rare, for 1 hour to 1 hour and 10 minutes.
- Remove from the oven and transfer to a cutting board.
- Leave to rest for 15 minutes before carving, after removing the kitchen twine, to serve.
Creole Seasoning*
- Mix together all Creole seasoning ingredients.
- Store into an airtight jar or container.
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