Dinner: Olive-Stuffed Leg of Lamb

Recipe by Chef Seamus Mullen of New York's El Colmado Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Olive-Stuffed Leg of Lamb

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 shallot, chopped
2 garlic cloves, chopped
1/2 cup pine nuts
1/2 cup pitted Kalamata olives
1/4 cup drained oil-packed anchovies
1/4 cup finely grated lemon zest
1/4 cup mint leaves
1/4 cup parsley leaves
2 tablespoons thyme leaves
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 3 –4 pound piece butterflied boneless leg of lamb

Instructions

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 1/2 cup 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.

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