Boneless Leg Of Lamb With Grecian Stuffing

Directions

1. Spiced quinoa timbales Honey glazed baby carrots
2. Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Rub with 2 Tbsp. of oil. Spread the lamb proportionately with the olive-cheese-tomato mix, leaving a 1-inch border around the edges. Beginning with a short side, roll it up jelly roll fashion, and tie it tightly with kitchen string. The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.
3. Transfer the lamb to a roasting pan and rub it all over with the remaining 1 Tbsp. of oil, 1 tsp. rosemary and salt and pepper to taste. Roast the lamb in the middle of a preheated 325 degree oven for 30 min, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hrs more (a total of 20 min per lb. of boneless meat ) or possibly till a meat thermometer registers 140 degrees for medium rare. Transfer the lamb to a cutting board and let it stand for 20 min.
4. While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat. Add in the wine, deglaze the pan, scraping up the brown bits, and boil the mix till it is reduced by half. Strain the mix through a fine sieve into a saucepan, add in the broth, the remaining 1/2 tsp. rosemary, the water, and any juices on the cutting board. Boil the mix till it is reduced to about 2 c.. Stir the cornstarch mix, add in it to the wine mix, whisking, and simmer the sauce for 2 min.
5. Season the sauce with salt and pepper and keep it hot.
6. Throw away the lamb strings. Slice and arrange on a heated platter.
7. Surround with quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve with the lamb.
8. Yield: 6 servings