Ingredients
Lamb
1 Opal Valley® Boneless Leg of Lamb, fresh or frozen, thawed in refrigerator overnight if frozen. If product is netted, remove netting before preparation
1/4 cup dried cherries
4 cloves garlic
Sea salt and freshly ground black pepper
1 cup fresh parsley, roughly chopped
1/3 cup fresh mint leaves
1 tsp fresh rosemary
1 tbsp Dijon mustard
3 tbsp olive oil
Mini Hasselback Potatoes
12 small yellow flesh potatoes
2 tsp fresh rosemary, finely chopped
Salt and freshly ground black pepper
Olive oil for drizzling on potatoes prior to baking
Directions
Lamb
- Preheat oven to 375ºF (190ºC)
- In a small bowl, cover the dried cherries with 1/4 cup boiling water; let soak for 5 minutes
- In the bowl of a small food processor add garlic, a pinch of salt and pepper, parsley, mint, rosemary and mustard; pulse until coarsely chopped. Add 2 tbsp olive oil and pulse to make a thick paste. Drain and roughly chop the cherries and stir them in
- On a plastic wrap lined work surface, lay lamb leg flat. If there are portions that are thicker, with a knife, butterfly those areas to make surface even
- Spread the cherry/herb paste over the lamb and work into every crevice (using your fingers makes this task easier). Starting on the long end roll the lamb up tightly in a jelly-roll fashion. Tie the roll with kitchen string at 1” intervals. If making ahead, tightly wrap with plastic wrap and refrigerate until ready to cook
- Rub lamb with remaining olive oil and season with salt and black pepper. Transfer to a roasting pan, and roast for approximately 60 minutes (about 25 min per lb or per 500g), or until an instant-read thermometer inserted into the center of the meat reads 140°F to 145°F for medium
- Transfer to a cutting board, tent with foil, and let rest for 20 to 30 minutes. Slice and serve with Hasselback Potatoes (optional)
Mini Hasselback Potatoes
- Preheat oven to 375ºF (190ºC)
- With a sharp knife, slice potatoes into thin slices, about 1/8” apart over the top 3/4 of the potato, leaving the bottom 1/4 intact
- Place potatoes in roasting pan and sprinkle with rosemary, salt and pepper; drizzle with olive oil and bake for approximately 30 minutes or until golden
- Serve with Cherry & Herb Filled Leg of Lamb
