One of my favorite cuts of meat, leg of lamb has only 7 grams of fat per 3 1/2-ounce serving. Be sure to trim any extra fat. The stuffing is out of this world. Always purchase the dry-packed version of sun-dried tomatoes since those packed in oil have excess fat and calories. To rehydrate them, either add boiling water to cover and let them sit for 15 minutes until softened, or bring water and the sun-dried tomatoes to a boil and cook for 2 minutes. You can also microwave them with a little water for 1 minute. Drain before using.
1. Preheat the oven to 425ºF. Spray a roasting pan with cooking oil.
2. Place the lamb on a rack in the roasting pan. Spray the lamb with cooking oil and rub with 2 tsp. of the garlic. Pour the stock and wine in the bottom of the pan.
3. Purée the tomatoes, olives, cheese, oil, remaining 1 tsp. garlic and basil in a food processor. Spread half the mixture over one side of the lamb and fold the lamb in half to enclose the filling. Place the remaining mixture in a bowl to serve later.
4. Roast the lamb for 15 to 20 minutes per pound or until done to your liking. A meat thermometer should register 135ºF for medium-rare. If the pan liquid evaporates, add more wine or stock.
5. Let the lamb rest for 10 minutes before carving. Slice thinly and pour the pan juices over the lamb. Garnish with fresh basil. Serve the extra sun-dried tomato stuffing on the side.
2 lb boneless leg of lamb, butterflied
1/3 cup goat cheese
3 tsp crushed garlic
2/3 cup beef or low-sodium chicken stock
1/4 cup chopped fresh basil or parsley
1/3 cup sliced black olives
1 1/4 cups sun-dried tomatoes, rehydrated
2/3 cup red wine
1/2 tsp dried basil
2 tsp olive oil
Nutritional Analysis per Serving
Protein 40 g
Fat 18 g
Saturated Fat 5g
Cholesterol 220 mg
Sodium 260 mg
Prep Time: 15 minutes
Cook Time: 30 minutes
Make Ahead: Prepare stuffing up to 3 days in advance and refrigerate.