Boneless Leg of Lamb with Mint, Pine Nut & Currant Stuffing

Boneless Leg of Lamb with Mint, Pine Nut & Currant Stuffing
Photo by Martha Holmberg

Ingredients

  • Red Onion Jam
  • ½ cup lightly packed coarsely chopped fresh flat-leaf parsley
  • ½ cup dried currants
  • 2 large eggs, lightly beaten (the eggs won't be cooked hotter than 130°F, so if salmonella is a concern, use pasteurized eggs, or omit the eggs)
  • 3 Tbs. extra-virgin olive oil
  • ½ cup lightly packed coarsely chopped fresh mint
  • 3- to 4-lb. boneless rolled and tied leg of lamb
  • + 4 more ingredients
    • 1 cup toasted coarse breadcrumbs
    • ½ cup tawny Port, or as needed
    • Sea salt and freshly ground black pepper
    • ½ cup pine nuts, toasted to a light golden brown

In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight. When ready to roast the lamb, drain the currants; discard the Port. Position a rack in the lower middle of the oven and heat the oven to 400°F. In a large bowl, mix the bread-crumbs, mint, parsle...

View full recipe at Fine Cooking

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