Easter is synonymous with spring lamb. And this menu's centrepiece is a juicy, tender roast filled with a rainbow of vegetables. You can butterfly a whole leg of lamb at home, but save yourself time by asking your butcher to do it. Tie the leg tightly to keep the filling intact when sliced.
- Portion size 10 servings
- Credits : Canadian Living Magazine
MethodPlace pepper halves, cut side down, on foil-lined baking sheet; broil, turning occasionally, until softened and charred, 12 to 15 minutes. Let cool. Peel off blackened skin and discard; slice peppers lengthwise into strips.
Meanwhile, in large pot of boiling water, blanch spinach just until wilted, about 1 minute; drain and rinse under cold water. One handful at a time, squeeze excess water out of spinach. In bowl, combine spinach, peppers, artichoke hearts, bread crumbs, lemon juice and a generous pinch of the salt.
Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.
Unroll lamb on work surface, skin side down; trim off any excess fat or sinew. Leaving 1-inch (2.5 cm) border at edges, spread filling evenly over lamb; starting at one long side, roll up. Using kitchen string, tie tightly at 2-inch (5 cm) intervals. Rub lamb all over with pepper and remaining salt.
Whisk together mustard, lemon zest and honey; brush all over lamb. Place lamb on greased rack in roasting pan; pour 1 cup water into pan. Roast in 375 F (190C) oven, tenting with foil if browning too quickly, until medium-rare or instant-read thermometer inserted in centre reads 145 F (63 C), 2-1/2 to 3 hours.
Transfer to cutting board; tent with foil. Let stand for 15 minutes before carving.
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 440 mg
- Sugars 3 g
- Protein 59 g
- Calories 427.0
- Total fat 17 g
- Cholesterol 133 mg
- Saturated fat 7 g
- Total carbohydrate 10 g
- Iron 39.0
- Folate 53.0
- Calcium 12.0
- Vitamin A 53.0
- Vitamin C 75.0