Recipe courtesy of Watermark Taphouse & Grille
Stuffed Leg of Lamb with Goat Cheese and Fresh Mint
1 boneless leg of lamb, about 6 to 7 pounds
3/4 cup (175 mL) dry white wine
1/4 cup (60 mL) extra virgin olive oil
4 large cloves of garlic, crushed and minced
1/4 tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) coarse salt
4 sprigs fresh mint
8 oz (225 g) goat cheese
3 sprigs of fresh oregano
2 fresh lemons
1/4 cup (60 mL) white wine
2 cups (500 mL) water
Preheat oven to 400° F. Place lamb skin side down on work surface. Flatten slightly. Combine olive oil, garlic, salt and pepper in a small bowl and beat with a fork. Rub half of oil mixture over lamb. Remove leaves from two sprigs of mint and place over the lamb. Arrange goat cheese on top of mint. Starting at the shank end, fold one-third of meat over, then fold leg portion over top. Tie with string, starting at thicker end and using slip-knots, to form roll enclosing stuffing. Rub outside thoroughly with remaining oil mixture. Place remaining mint sprigs, fresh oregano on top of lamb. Half and squeeze the lemons over the lamb. Lightly drizzle a little white wine over lamb. Place leg of lamb on rack in roasting pan. Roast uncovered at 400° F for 30 minutes. Add water to pan, and cover with aluminum foil. Turn down oven to 325° F. Baste leg of lamb with drippings a few times during roasting. Roast leg of lamb for about 1 to 1 1/2 hours longer, or until done. Recommended 140 to 150° F for medium rare. Slice lamb in half-inch medallions and serve with drippings drizzled over lamb. Serves 8.