Directions
In a sauté pan over medium high heat, add oil and cook the leeks until slightly soft. Season with salt & herb rub. Add the cherries, stir, then add the brandy. Cook until almost dry.
In a separate bowl, mix the kale and hot leek mixture. Mix well and let sit for 10 minutes.
Debone the leg if it has not already been done. Roll open the leg and lay it flat (flesh side up)
Season with salt & rosemary
Spread the leek & kale filling across the entire surface of the meat in an even layer. Roll the meat until snug. Do not roll too tight. To secure, tie the leg with butcher’s twine. Do not tie too tight.
Season the exterior with salt & rosemary. Place in a roasting pan or on a sheet pan lined with parchment paper.
Place into a preheated oven at 450°F (232°C) and roast for 45 minutes or until desired internal temperature has been reached.
Once desired internal temperature has been reached, remove from oven and allow to rest for 10 minutes. Slice and serve
Ingredients
4 lbs Leg of Lamb, boneless
6 cups Kale, lightly chopped
4 cups Leeks, sliced & washed
1 cup Dried Cherries
4 oz.Brandy
Oil, as needed
Kosher Salt, as needed
Joey’s Herb Rub (equal parts dried parsley, marjoram & thyme; 1/2 part sage, granulated garlic, granulated onion)
Rosemary, chopped, as needed