Stuffed butterflied leg of lamb
3 medium clove(s), minced
1 Tbsp, fresh, chopped
Uncooked lean and trimmed lamb leg(s)
2½ pound(s), butterflied
Uncooked whole wheat couscous
½ cup(s), fresh, finely chopped
Sweet red pepper(s)
½ cup(s), finely chopped
- In a small bowl, stir together the oil, garlic, rosemary, 1 1⁄4 tsp of salt, and 1⁄2 tsp of the pepper; rub all over the lamb. Place the lamb on a plate; cover and refrigerate at least 2 hours or up to 8 hours.
- Meanwhile, prepare the couscous according to the package directions, omitting the fat and salt if desired. Stir in the parsley, bell pepper, and the remaining 1⁄4 tsp each salt and black pepper. Let cool.
- Preheat the oven to 400°F.
- Place the lamb, boned side up, on a work surface. Spread the couscous mixture evenly over the lamb. Starting from a long side, roll up the lamb to enclose the filling. Tie the lamb securely at 2-inch intervals with kitchen string.
- Place a rack in a roasting pan and spray the rack with nonstick spray. Place the lamb on the rack and roast until an instant-read thermometer inserted into the thickest part of the lamb registers 145°F for medium-rare, about 1 hour.
- Transfer the lamb to a cutting board and let stand 10 minutes. Remove the string and cut the lamb into 16 slices. Yields 2 slices stuffed lamb per serving.