Boneless Leg of Lamb with Prunes & Chestnuts

Step 1

Preheat the oven to 325 °F, 160 °C.

Step 4

Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.

Step 7

Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat to flatten it out a bit. Also, cut some slits through the fat.

Step 10

Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.

Step 12

Spread the chestnuts and prunes over the meat.

Step 13

Roll up the lamb and tie with kitchen twine at one-inch intervals.

Step 14

Heat a cast-iron skillet over medium-high heat and brown the lamb 4-5 minutes on all sides.

Step 16

Place the browned lamb on a baking tray and insert an oven-safe meat thermometer in the center. Roast until the desired temperature is reached:

Step 18

• Rare: 120-125 degrees, Fahrenheit

Step 19

• Medium-Rare: 130-135 degrees, Fahrenheit

Step 20

• Medium: 140-145 degrees, Fahrenheit

Step 21

• Medium-Well: 150-155 degrees, Fahrenheit

Step 22

• Well Done: 160 degrees, Fahrenheit

Step 25

Allow the meat to rest at least 15 minutes. Cut the twine and discard.

Step 27

Slice and serve with Mediterranean Rice Pilaf, Couscous, Tzatziki, or toasted homemade bread.

Step 29

Enjoy!