Butterflied Leg of Lamb
1 leg of lamb, 5 to 6 lb., trimmed of fat, boned and butterflied
7 large garlic cloves
Coarse salt and freshly ground pepper, to taste
1 bottle full-bodied red wine
9 oil-packed sun-dried tomatoes, drained
1/2 cup pitted oil-cured olives, plus extra for
2 Tbs. herbes de Provence
2 tsp. freshly ground pepper
1 to 2 tsp. olive oil, or as needed
Chopped fresh flat-leaf parsley
Make 15 to 20 small slits at regular intervals in the butterflied
lamb. Sliver 2 of the garlic cloves and insert into the slits.
Season the meat with salt and pepper. Place the lamb in a large
lock-top plastic bag or a nonaluminum dish and add 2 cups of the
wine. Seal the bag securely or cover the dish. Refrigerate for at
least 3 hours or for up to 3 days, turning occasionally. Bring the
lamb to room temperature before roasting.
On a cutting board, place the remaining 5 garlic cloves, sprinkle
with a few pinches of coarse salt, then chop. Add the sun-dried
tomatoes, 1/2 cup olives, herbes de Provence and the 2 tsp. pepper
and continue to chop to form a coarse paste.
Preheat an oven to 450°F. Remove the lamb from the marinade and lay
it flat, cut side up. Pour the marinade into a small saucepan, bring
to a boil and remove from the heat. Evenly spread the tomato-olive
paste over the meat. Roll up the lamb and tie securely with kitchen
string at intervals of 2 to 3 inches.
In a roasting pan over high heat, warm enough olive oil to form a
film on the pan bottom. Add the lamb and brown on all sides, 5 to 6
minutes total. Transfer to the oven and roast for 15 minutes. Reduce
the oven temperature to 350°F and continue to roast, basting every
10 to 15 minutes with the reserved marinade, until an instant-read
thermometer inserted into the thickest part of the meat registers
125° to 130°F for very rare to medium-rare, about 45 minutes.
Alternatively, cut into the meat with a sharp knife; it should be
pink or done to your liking. Transfer to a cutting board, cover
loosely with aluminum foil and let rest for 10 minutes before
Meanwhile, place the roasting pan over high heat. Add 1 cup of the
wine and deglaze the pan, stirring to scrape up any browned bits
from the pan bottom. Bring to a boil and boil until reduced by half,
5 to 8 minutes. Spoon off the fat from the pan juices, then strain
through a fine-mesh sieve into a warmed sauceboat.
Snip the strings and carve the lamb across the grain into thin
slices. Arrange on a warmed platter, sprinkle with chopped parsley
and garnish with the olives. Pass the pan juices at the table.
Serves 8 to 10.