Boneless Lamb Roast
With a Spinach, Almond, and Orange Stuffing
(Prepared in the 9.5 Qt. Oval Oven).
This makes a delicious and impressive main course, redolent of the flavors of Spain. This serves 6 with leftovers, so good for sandwiches.
5 to 6 pound boneless leg of lamb, butterflied (the yield from an 8-lb.
3 cloves garlic, peeled
1/2 cup loosely packed cilantro leaves
Zest from one large orange (use a zester) plus the juice
2 teaspoons ground cumin
Thumb-sized piece of fresh ginger, peeled and grated
1 teaspoon smoked paprika
1/2 cup whole roasted almonds, preferably Spanish marconas
About 6 tablespoons olive oil, preferably Spanish, divided
2 (10 oz.) packages frozen chopped spinach, thawed
1 large egg, lightly beaten
1/2 cup dried bread crumbs
1 large Spanish onion, thinly sliced
1 cup dry red wine (preferably Spanish)
1 1/2 pounds baby Dutch yellow or red potatoes OR the
white bean puree for serving (optional, see below)
Preheat the oven to 450-degrees.
Open the lamb like a book, boned side up. Trim off any sinew and fat.
In a small food processor with the motor running, drop the garlic through the feed tube and process until finely minced. Add the cilantro, zest, cumin seed, ginger, paprika, almonds, and a tablespoon of the oil. Pulse until a paste forms. Rub the mixture over the surface of the lamb to within an inch of all edges.
Wring out the defrosted spinach in a clean kitchen towel and place in a bowl. Add the beaten egg, the bread crumbs, and 2 tablespoons of the oil. Mix with your hands to form a stuffing. Spread the stuffing over the surface of the meat, again keeping a border around the edges.
Roll the meat jelly roll fashion to resemble its original shape. Tie at 2-inch intervals, with kitchen twine. Spread the sliced onion in the bottom of the Oval Oven and drizzle with a tablespoon of the oil. Place the lamb, seam side down, over the onion and brush with a tablespoon or so of the remaining oil. Salt and pepper the roast. Add the wine.
Place the roast in the oven and roast 10 minutes. Turn the heat down to 350-degrees and continue roasting for about 1 hour and 20 minutes. Figure about 15 to 20 minutes cooking time per pound. Baste the roast every 20 minutes or so with some of the pan juices.
If serving with the baby potatoes, parboil them for 5 minutes in another pot. Drain them and add to the lamb about 30 minutes before the end of cooking.
Insert an instant-read thermometer into the thickest part of the roast after 1 1/2 hours to gauge the doneness. At 130-degrees the lamb will be medium-rare.
Remove the lamb from the pan to a carving board, preferably one with a well to catch any juices. Tent with foil and keep warm for 10 to 15 minutes. Remove about 1 cup of the onions from the pan with a slotted spoon and use in the accompanying white bean puree or mix into a mash of Yukon gold potatoes, perhaps, to serve with the lamb.
White Bean Puree: 2 (15 oz.) cans cannelini beans, drained and rinsed; about 1 cup of the cooked onions from the roasting pan, drained; 2 tablespoons olive oil; 2 tablespoons Spanish sherry wine vinegar; 1/4 cup golden raisins plumped in warm water for 15 minutes, then drained; 3 tablespoons chopped fresh cilantro; green pepper, finely chopped.
Puree the beans in a food processor along with the onion. Pulse just until combined, retaining a bit of texture. Taste and add all or part of the olive oil if needed. Scrape into a small saucepan and stir in the vinegar, raisins, cilantro, and green pepper. Add a small amount of heavy cream if the mixture seems too thick. Place over low heat and stir until the contents are warmed through.
Spoon a small mound of warm puree on a dinner plate and place slices of lamb against it.