Recipe: Greek-Style Butterflied Leg of Lamb with Walnut-Grape Leaf Pesto

10 servings

Pesto:

10 grape leaves in brine

4 tablespoons extra-virgin olive oil, divided

1 medium red onion, finely chopped

1 small fennel bulb, stems removed, cored and chopped

2 cloves garlic, minced

1 bunch parsley, leaves only, chopped

½ cup chopped fresh mint

½ cup walnuts

½ cup crumbled Greek feta

Salt and freshly ground black pepper to taste

Lamb and sauce:

1 boneless leg of lamb (4 pounds), butterflied

¼ teaspoon salt

½ teaspoon ground black pepper

2 teaspoons dried oregano, crushed

Kitchen string

½ cup dry red wine

2 cups beef broth

1 teaspoon fennel seeds, lightly crushed

1 ½ teaspoons cornstarch dissolved in 2 tablespoons cold water

1. Rinse the grape leaves under running water. Bring a medium pot of water to a rolling boil and blanch the grape leaves 5 minutes. Drain in a colander and rinse again. Trim off stems and coarsely chop leaves.

2. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add onion, fennel and 2 cloves garlic; sauté about 5 minutes or until softened.

3. Combine grape leaves, onion-fennel mixture, parsley, mint, walnuts and feta in a food processor and pulse to combine. Add 2 tablespoons olive oil to moisten mixture and season with salt and pepper.

4. Preheat oven to 325 degrees. Rinse and pat dry lamb. Place boned-side up on a work surface and season with salt and pepper. Spread filling evenly over the surface of the lamb, leaving a 1-inch border around the edges. Beginning with one of the short sides, roll up the lamb jelly-roll fashion and tie tightly with kitchen string.

5. Season outside of lamb with salt, pepper and dried oregano. Place in a roasting pan and roast about 20 to 25 minutes per pound for medium-rare meat (145 degrees).

6. Remove lamb to a platter and cover with foil. Skim fat from pan drippings and discard. Place roasting pan on stovetop over medium-high heat. Add wine, scrape up any charred bits from bottom of pan, and simmer, stirring often, until the mixture is reduced by half. Strain through a sieve and pour liquid into a saucepan. Add broth, fennel seeds and any juices that have oozed out of the lamb on the platter. Boil mixture until reduced by half. Whisk in cornstarch mixture and simmer about 2 minutes or until thickened.

7. Remove strings from around the lamb. Carve into ¼ -inch thick slices and serve with the sauce.

From "Against the Grain: 150 Good Carb Mediterranean Recipes" by Diane Kochilas