Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.

　　

Ingredients

serves 6 to 8

　　2 cups fresh mint leaves

　　2 cups fresh flat-leaf parsley leaves

　　1 cup unsalted roasted pistachio nuts

　　2 garlic cloves

　　1 1/2 tablespoons fresh lemon juice

　　1/2 cup plus 1 tablespoon extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　1 6- to 7-pound leg of lamb, trimmed of excess fat and butterflied (about 2 inches thick)

　　1 cup homemade or low-sodium store-bought chicken stock

　　

Step 1

Preheat the oven to 350°F. Place the mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With the machine running, add 1/2 cup olive oil through the feed tube; process until smooth. Season with salt and pepper.

　　

Step 2

Lay the lamb flat on a clean work surface. Spread the mint mixture evenly over the lamb, leaving a 1-inch border all around. Starting at the narrow end, roll the lamb into a tight log; tie well with kitchen twine, being sure to secure both ends.

　　

Step 3

Heat the remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place the lamb in the pan, and cook until browned on all sides, 7 to 10 minutes. Place in the oven; roast until a meat thermometer registers 140°F when inserted in the center, about 1 hour 10 minutes. Transfer the lamb to a platter or cutting board, and let rest 15 minutes.

　　

Step 4

Meanwhile, make the pan sauce: Pour off the fat from the skillet. Add the stock, and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer until the liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with the stuffed lamb.

　　

Stuffing the Lamb

Step 5

After pureeing the ingredients, slather the stuffing onto the butterflied leg, leaving a 1/2-inch border all around.

　　

Step 6

Starting at one short end, roll up the lamb securely to completely enclose the stuffing.

　　

Step 7

Tie the lamb lengthwise with kitchen twine to keep it from opening during cooking.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.