HERB-STUFFED LEG OF LAMB & POTATO MEDLEY

MAKES 10 TO 12 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1¾ HOURS

½ cup extra-virgin olive oil, divided 6 cloves garlic

4 anchovy fillets (optional)

1½ cups parsley leaves

½ cup dill or mint leaves

10 sprigs thyme, leaves removed 4 sprigs rosemary, leaves removed 2 tbsp rinsed drained capers

1 tbsp Worcestershire sauce

1¾ tsp kosher salt, divided

1 leg of lamb (about 2.5 kg),

butterflied, at room temperature 1½ tsp coarsely ground pepper, divided 3 tbsp Dijon mustard

20 fingerling or mini potatoes

10 to 12 cipollini onions or shallots

(skins on)

3 sprigs each rosemary and thyme 1 or 2 heads garlic, halved crosswise

Preheat oven to 425°F.

In food processor, combine 3 tbsp of the oil, the garlic cloves, anchovies (if using), parsley, dill, thyme leaves, rosemary leaves, capers, Worcestershire sauce and ½ tsp of the salt; pulse until finely chopped.

Unroll lamb on surface, skin side down; trim any sinew. Sprinkle with ½ tsp each of the salt and pepper. Leaving 1-inch border, spread mustard over lamb. Spread herb mixture over top. Starting at 1 long edge, roll up. Using butcher’s twine, tie tightly at 2-inch intervals.

Place potatoes, onions, rosemary sprigs, thyme sprigs and garlic head in roasting pan; toss with 3 tbsp of the oil and ½ tsp each of the salt and pepper. Push vegetables to edge of pan; place lamb in centre. Rub lamb all over with remaining 2 tbsp oil; sprinkle with remaining ¼ tsp salt and remaining ½ tsp pepper.

Roast, tenting with foil if browning too quickly, until medium-rare or instant-read thermometer inserted in centre reads 130°F, about 1 hour 15 minutes.

Transfer lamb to cutting board; tent with foil. Let stand for 15 minutes. Transfer vegetables to serving platter; tent with foil. Meanwhile, place roasting pan over medium-low heat; add ¹⁄³ cup water, scraping up any browned bits. Cook, stirring, for about 1 minute. Strain mixture through fine-mesh sieve set over liquid measure; skim any fat from surface.

Remove butcher’s twine from lamb; add any juices to pan drippings. Carve lamb into 10 to 12 slices; serve with potatoes, onions, garlic and drippings.

PER EACH OF 12 SERVINGS about 341 cal, 33 g pro,

14 g total fat (3 g sat. fat), 20 g carb (3 g dietary fibre, 2 g sugar), 92 mg chol, 518 mg sodium, 967 mg potassium. % RDI: 3% calcium, 24% iron, 3% vit A, 43% vit C, 16% folate.