CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c0f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Olive-Stuffed Leg Of Lamb   
    Categories: Lamb/mutton, Vegetables, Citrus, Herbs   
         Yield: 8 servings   
       
   MMMMM----------------------------LAMB---------------------------------   
         1    Shallot, chopped   
         2 cl Garlic; chopped   
       1/2 c  Pine nuts   
       1/2 c  Pitted Kalamata olives   
       1/4 c  Drained oil-packed   
              - anchovies   
       1/4 c  Fine grated lemon zest   
       1/4 c  Mint leaves   
       1/4 c  Parsley leaves   
         2 tb Thyme leaves   
       1/2 c  Olive oil; + more   
              Salt & fresh ground pepper   
         4 lb Butterflied boneless leg of   
              - lamb   
      
   MMMMM--------------------------ASSEMBLY-------------------------------   
         2 c  Soft sheep's-milk cheese or   
              - goat cheese   
         1 cl Garlic; fine grated   
         2 ts Fine grated lemon zest   
       1/2 ts Thyme leaves   
       1/2 c  + 1 tb olive oil   
              Salt & fresh ground pepper   
         1 bn Watercress; trimmed   
         1 tb Fresh lemon juice   
              Flatbread; for serving   
       
     LAMB: Preheat oven to 425øF/218øC.   
        
     Finely chop shallot, garlic, nuts, olives, anchovies,   
     lemon zest, mint, parsley, and thyme in a food processor.   
     With motor running, stream in 1/2 cup oil; process until   
     blended. Season stuffing with salt and pepper.   
        
     Unfold lamb on a cutting board and season with salt and   
     pepper. Spread stuffing over top; roll up lamb from left   
     to right. Position seam side down and tie closed with   
     kitchen twine at 1 1/2" intervals crosswise, then once   
     lengthwise. Transfer to a wire rack set inside a rimmed   
     baking sheet; drizzle with oil.   
        
     Roast until lamb is starting to brown, 30-40 minutes.   
     Reduce temperature to 325øF/163øC and continue to roast,   
     35-45 minutes longer. Remove lamb from oven and tent   
     with foil; let rest 15-20 minutes.   
        
     DO AHEAD: Lamb can be stuffed and tied 1 day ahead; cover   
     and chill. Bring to room temperature before roasting.   
        
     ASSEMBLY: While lamb rests, process cheese, garlic, lemon   
     zest, and thyme in food processor until light, fluffy, and   
     smooth. With motor running, stream in 1/2 cup oil; process   
     until blended. Season herbed cheese with salt and pepper.   
        
     Dress watercress in a large bowl with lemon juice and   
     remaining 1 tablespoon oil; season with salt and pepper.   
     Slice lamb and serve with watercress, herbed cheese, and   
     flatbread.   
        
     Chef Seamus Mullen of New York's El Colmado   
        
     Bon Appétit | April 2015   
        
     Yield: 8 Servings   
        
     MM Format by Dave Drum - 26 June  2015   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Add a Flintstones vitamin for a completely nutritious breakfast.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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