This fragrant dish is adapted from a traditional Umbrian recipe. The secret is to tie the lamb in a long sausage as opposed to a short roll. Use lots of fresh herbs, but don't chop them.
Servings: 6
Ingredients
1 boned lamb leg, about 3 pounds
2 cups chicken stock
1 head garlic, divided into cloves
¼ cup loosely packed sage leaves
¼ cup loosely packed mint leaves
¼ cup rosemary leaves
2 tablespoons thyme leaves
Salt and freshly ground pepper
Method
Preheat oven to 450 F. Trim lamb of any fat. Cut off the tail end. Place lamb between two sheets of wax paper and pound to even thickness.
Place stock in pot and add garlic cloves. Bring to simmer and cook 10 minutes or until garlic is soft. Strain stock and reserve. Remove garlic skins.
Lay lamb out flat. Spread with all herbs and season with salt and pepper. Lay garlic cloves down centre of lamb. Roll up lengthwise. Fasten with skewers or sew together with a trussing needle and string.
Place seam side down in roasting pan. Roast for 10 minutes. Reduce heat to 300 F, pour on reserved stock and cook another 30 to 40 minutes or until juices are just pink. Add more stock if needed. Let sit for 10 minutes. Slice and serve with pan juices.
Lucy Waverman