Italian Springtime Lamb
Makes 8-10 servings
LAMB
1 (5-pound) trimmed and boned leg of lamb, butterflied 3 tablespoons olive oil 6 garlic cloves, minced 4 fresh rosemary sprigs, leaves removed and chopped ¼ teaspoon crushed red pepper flakes ½ cup chopped walnuts 1 (5-ounce) container spinach leaves, roughly chopped 1½ teaspoons kosher salt ¾ cup raisins ½ teaspoon freshly ground black pepper ½ cup whole-grain mustard
BREAD-CRUMB GREMOLATA
1 tablespoon olive oil 1⁄3 cup panko bread crumbs 1⁄3 cup coarsely chopped fresh flat-leaf parsley 1 teaspoon grated lemon zest ¼ teaspoon crushed red pepper flakes 1⁄8 teaspoon kosher salt
Instructions: Remove the leg of lamb from the refrigerator 30 minutes before cooking. In a large sauté pan, warm 2 tablespoons of the olive oil over medium-high heat. Add the garlic, rosemary, red pepper flakes and walnuts, toasting them until fragrant and beginning to brown, 3 to 4 minutes. Add the chopped spinach and ½ teaspoon of salt, and cook until wilted. Stir in raisins. Preheat oven to 350 degrees. Lay the leg of lamb flat on a board in front of you, boned-side up. If it is very thick or uneven, pound it gently to an even 1-inch thickness using a small skillet or a rolling pin. Sprinkle the surface with ½ teaspoon of the salt and pepper. Spread the mustard evenly over the lamb. Distribute the spinach mixture evenly over the mustard. Starting with one long side, roll the leg with the filling inside, pinwheel-style, and tie it every 2 inches with butcher’s twine so it maintains the shape of the leg. Season the outside with the remaining ½ teaspoon salt. Wipe out the sauté pan and add the remaining tablespoon of olive oil. Place the pan over high heat and allow the pan and oil to get hot. Place the roast, fat-side down, in the pan and sear on all sides until golden brown all over, about 2 minutes per side. Place the roast on a rimmed baking sheet or in a roasting pan and roast for 1 hour and 15 minutes, or until an instantread thermometer registers 125 degrees. Remove the roast to a cutting board and let it rest for 30 minutes. While the lamb is roasting, prepare the gremolata. In a small sauté pan, heat the olive oil over medium-high heat. Add the panko and toast, stirring regularly, until the bread crumbs are an even golden brown, 3 to 4 minutes. Add the parsley, lemon zest, red pepper flakes, and salt to the warm bread crumbs. Toss and set aside to let the flavors mingle. Remove the wine, cut the lamb into generous slices and serve with a sprinkling of the bread-crumb gremolata.