Ingredients for Olive-Stuffed Leg of Lamb

• 1 cebolla de verdeo, picada

• 2 dientes de ajo, picados

• 80g pine nuts

• Aceitunas Kalamata sin hueso de 120 ml

• 60ml drained oil-packed anchovies

• 1/4 taza de ralladura de limón finamente rallada

• 1/4 taza de hojas de menta

• 1/4 cup parsley leaves

• 2 tablespoons thyme leaves

• 1/2 cup olive oil, plus more

• Sal kosher, pimienta recién molida

• 0 freshly ground pepper

• 1 3–1.8kg piece butterflied boneless leg of lamb

• 475ml soft sheep's-milk cheese or goat cheese

• 1 diente de ajo, finamente rallado

• 2 cucharaditas de ralladura de limón finamente rallada

• 1/2 cucharaditas de hojas de tomillo

• 1/2 cup plus 1 tablespoon olive oil

• Sal kosher, pimienta recién molida

• 0 freshly ground pepper

• 1 bunch watercress, trimmed

• 1 cucharada de jugo de limón fresco

• Flatbread (for serving)

Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 120ml oil; process until blended. Season stuffing with salt and pepper.

Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.

Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.

Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 120ml oil; process until blended. Season herbed cheese with salt and pepper.

Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.