Porcini and Artichoke-Stuffed Leg of Lamb

Fit for Company, Fit for a Crowd, Great Leftovers

Stuffing a roast elevates it to something so special that it can become the centerpiece of a meal for important guests. All you need to do is untie and unroll this roast, spoon on the Italian-inspired stuffing, roll it back up, and re-tie it.

Serves 8

INGREDIENTS

PORCINI AND ARTICHOKE STUFFING: 

• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 1 tablespoon olive oil
• 3 tablespoons chopped shallots
• 1 tablespoon finely chopped garlic
• 1 cup coarsely chopped artichoke hearts (freshly cooked or thawed frozen)
• 1 cup soft bread crumbs made from day-old sourdough or other coarse-textured bread
• ½ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon chopped fresh tarragon
• 1 large egg, beaten
• Salt and freshly ground black pepper
• 1 4- to 5-pound boneless leg of lamb
• 3 tablespoons chopped fresh oregano
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 3 tablespoons olive oil

INSTRUCTIONS:

1. Stuffing: Place the porcini in a small bowl and pour the water over to cover. Soak for at least 45 minutes, or up to several hours, until soft.
2. Remove the porcini from the liquid with a slotted spoon, finely chop, and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and save to make a pan sauce (see Cook’s Notes) or to use in another recipe.
3. Heat the oil in a small skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the artichokes and cook, stirring, for 2 minutes more.
4. Combine the artichoke mixture, the reserved mushrooms, the bread crumbs, cheese, tarragon, and egg in a medium bowl and mix until well combined. Season to taste with salt and pepper. Let cool until firm, about 30 minutes.
5. Meanwhile, open out the lamb, fat side down, on a work surface and allow to rest at room temperature for 1 hour.
6. Preheat the oven to 350°F.
7. Spread the stuffing over the lamb, pressing it into the gashes and other areas left by the removal of the bones. Re-form the lamb into a cylindrical shape and tie it in 4 to 6 places with butcher’s twine.
8. Combine the oregano, salt, pepper, and oil in a small bowl and brush all over the lamb. Place the lamb fat side up on a rack in a roasting pan. Roast for 1 hour, or until the internal temperature of the thickest part is 120°F to 125°F on an instantread thermometer; the lamb will be mostly medium-rare except for the more cooked ends. Let rest, loosely covered with aluminum foil, for 15 to 20 minutes.
9. Remove the twine, slice the meat into ½-inch-thick slices, and serve.

`ALTERNATIVE CUTS:

• Boneless lamb shoulder roast (cook until medium-well) or boneless goat leg.

COOK’S NOTE:

• This roast is also delicious cooked on the grill over indirect heat.
• You can easily turn the roasting juices into a simple pan sauce. Skim off the fat from the roasting pan, leaving the juices behind. Add 1 cup dry white wine or dry vermouth and scrape up any browned bits from the bottom of the pan. Pour into a saucepan and boil to reduce by half. Add the reserved mushroom soaking liquid and boil until the sauce just turns syrupy. Stir in ½ cup chopped artichoke hearts and 1 teaspoon chopped fresh oregano. Season to taste with salt and pepper and serve with the lamb.

LEFTOVERS:

• Thinly sliced, this roast makes great sandwiches