March 30 2017

The Takeaway: An Easter lamb dish to end all Easter lamb dishes

By Elisa Ludwig


If your family is less than enthusiastic about the prospect of a humdrum store-bought ham, Steve’s recipe for leg of lamb rolled up with briny anchovies, tender artichokes and fragrant fennel will reinvigorate their Easter appetites. We suggest serving with roast potatoes, garlic aioli and that other springtime classic, asparagus.

Roast Boneless Leg of Lamb Stuffed with Fennel and Artichokes

Serves 8

2 tablespoons chopped garlic
2 cups chopped onion
2 cups chopped fennel bulb
2 tablespoons rinsed and chopped anchovies
1½ cups canned artichoke hearts, rinsed and roughly chopped
2 teaspoons chopped fresh rosemary
1 tablespoon fennel seeds
1 tablespoon plus 1 teaspoon kosher salt, divided
¼ cup olive oil, divided
1 teaspoon freshly ground black pepper
1 cup dried breadcrumbs
6 pounds boned, butterflied and trimmed leg of lamb

1. In a small, dry skillet, toast fennel seeds until fragrant, about 4 minutes. Transfer seeds to a spice grinder and grind until fine. Combine ground fennel with 1 tablespoon salt. Rub lamb on all sides with the mixture.

2. Make the stuffing: In a large sauté pan, heat 2 tablespoons olive oil over moderately high heat. Add garlic, onion and fresh fennel to pan and cook until soft and translucent, about 10 minutes. Stir in rosemary, 1 teaspoon salt and pepper. Stir in artichokes and anchovies and continue to cook for 5 minutes more. Remove from heat and stir in breadcrumbs. Allow stuffing to cool.

3. Lay lamb flat on a clean surface. Spread stuffing all over the face-up surface of the lamb, leaving a ½-inch border. Working from the shorter side, roll lamb up tightly and secure with butcher’s twine.

4. Preheat oven to 400°. In a large sauté pan or roasting pan, heat remaining 2 tablespoons oil over moderately high heat. Add lamb roll to pain and cook until browned on all sides, about 4 minutes per side. Transfer meat to oven and roast until internal temperature reaches 125°, about 60-75 minutes. Remove from oven and let meat rest 15-20 minutes. Slice and serve.

Read other Spring 2017 Newsletter articles

Seasonal Musings
Community News
Party in Focus
At Home by Steve Poses
Sweet Talk
By the Glass
TFI News