Name: Leg of Lamb Mosaic
Ingredients: 1 (5 lb.) leg of lamb, boned and butterflied (with fell); 1 tbsp. fresh rosemary, minced or 1 tsp. dried, crumbled; 2 tsp. minced garlic; 1/4 lb. fresh spinach leaves, stemmed; 4 medium carrots, cooked; 4 whole pimientos, drained; 1/2 medium onion, thinly sliced; 1/4 c. minced fresh parsley; 2 tsp. salt; 3/4 tsp. freshly ground pepper; 1/4 tsp. cayenne pepper; 2 medium celery stalks, chopped; 2 medium carrots, chopped; 1 medium onion, chopped; 1/4 c. dry vermouth; 1 c. chicken stock

Leg of Lamb Mosaic

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Leg Of Lamb Mosaic is an impressive dinner. Made with 1 (5 lb.) leg of lamb, boned and butterflied (with fell), 1 tbsp. fresh rosemary, minced or 1 tsp. dried, crumbled, 2 tsp. minced garlic, 1/4 lb. fresh spinach leaves, stemmed and 4 medium carrots, cooked, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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👨‍🍳 Instructions

Position rack in center of oven and preheat to 325°.

Pat meat dry.

Place on surface, fell side down with long edge toward you. Sprinkle with rosemary and garlic.

Cover with layer of spinach leaves.

Arrange 4 carrots in 2 rows across center of meat. Surround carrots with pimientos.

Scatter onion slices atop carrots.

Sprinkle with parsley, 2 teaspoons salt, 3/4 teaspoon pepper and cayenne.

Starting at short end, roll meat up tightly. Tie securely with kitchen twine at 2-inch intervals.

Place on rack in roasting pan.

Add celery, 2 chopped carrots and onion to pan.

Pour vermouth over meat.

Season with salt and pepper. Roast until thermometer inserted in thickest part of meat registers 130° (for medium rare), about 1 1/2 hours, adding up to 1/2 cup water to pan if necessary to keep vegetables from sticking.

Transfer meat to cutting board; let stand 15 minutes.

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