Garlic-Stuffed Leg of Lamb with Cabernet Sauce: Date Added: 13 Nov 2009
Listed in: Lamb

1 Leg of lamb, about 5 to 6 Lb., boned
2-3 c Cabernet Sauvignon
6-8 lg heads fresh garlic, broken into cloves, unpeeled
1-1/2 T finely minced fresh rosemary
1-1/2 ts anchovy paste
3 bn fresh spinach (about 5-6 cups tightly packed)
1-2 ts arrowroot
1 T whole fresh rosemary leaves, stripped from stem

Remove excess fat and skin from outside of lamb. Lay meat flat with boned-out side up. Make deep gashes in thick areas of the meat so that it is of consistent height and thickness. These gashes will also provide pockets for the stuffing, and meat will cook evenly. Place meat in a deep bowl and pour enough wine over to almost cover. Marinate for 1-2 hours.

Place garlic in saucepan and cover with water. Simmer 10 mins until cloves are soft. Do not overcook! Drain and rinse with cold water. Cut off stem end, pinch at bottom and pop cloves out. Mash garlic into a thick paste or process in blender. Add minced rosemary and anchovy paste and blend well.

Remove meat from marinade, reserving marinade liquid. Lay meat flat with uncut side down and spread paste evenly over inside and down into pockets. Wash spinach; remove stems and coarse ribs. Place in a nonstick pan and, using only the water left clinging to the leaves after washing, cook over high heat, covered, for 1 minute. Turn as necessary to evenly wilt spinach.

Remove excess water by squeezing. Distribute spinach evenly over pate-covered meat surface. Roll lamb into roast form and truss with twine in 1 inch pattern. Spread excess garlic mixture that may ooze out during trussing over exterior of finished rolled meat. Roast in preheated 500° oven for 10 minutes to sear outside of lamb. Reduce heat to 325° for 10 minutes per lb.

Allow lamb to "set up" for 15 minutes before carving. Meanwhile, place marinade in saucepan and heat over medium heat until sauce is reduced by half. Skim if necessary. Thicken with arrowroot which has been dissolved in cold water. Add whole fresh rosemary leaves, reheat and serve with sliced lamb.

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