This lamb is so delicious I couldn’t stop eating it. Ask your butcher to take out the bones and trim the fat from the lamb for you. You can always substitute a 3-pound piece of boneless lamb leg. Yield is 6 servings.
ingredients
directions
Preheat oven to 425 degrees F.
Heat butter in a medium skillet on medium heat.
Add the breadcrumbs and toast, stirring, occasionally, about 1 to 2 minutes or until golden and crisp.
In a medium skillet, heat 1 tbsp. olive oil over medium-low heat.
Add the onion and garlic and cook until softened, about 6 minutes.
In a separate small saucepan, heat the prunes and the cognac over low heat until gently simmering.
Continue gently simmering about 15 minutes or until the prunes have absorbed the liquid.
Add the onions and garlic, 1/2 tbsp rosemary (reserve the remaining rosemary for sprinkling over the lamb) and the mint and parsley to the prunes and combine with the toasted breadcrumbs and toasted pinenuts.
Season with salt and pepper.
Cool mixture to room temperature.
Lay lamb shoulder flat on a board.
Season both sides with salt and pepper.
Spread the prune mixture on the inside centre of lamb.
Roll lamb up and tie it at intervals of 2 inches.
Put lamb on a rack in a roasting pan and brush it with the remaining 1 tbsp. olive oil.
Sprinkle it with the remaining 1/2 tbsp. rosemary.
Roast lamb for 30 minutes.
Reduce oven to 400 degrees F.
Roast for about 1 hour or until a thermometer inserted in the centre reaches 160 degrees F.
Remove lamb from oven.
Let rest, loosely covered in foil, 15 minutes.
Slice lamb and serve.