Recipe provided by | Running to the Kitchen
Serves 6-8 Preparation Time: 15 minutes Cook Time: 25 minutes
INGREDIENTS
Lamb:
3 - 4 pound boneless leg of American lamb, butterflied (boneless legs are typically 6-8 pounds so ask your butcher to cut you a smaller piece and butterfly it for you)
4 ounces cranberry goat cheese, room temperature
1 tablespoon minced fresh rosemary
2 cloves garlic, minced
avocado oil
salt and pepper
Note: To butterfly the leg of lamb yourself: First, trim any excess fat on the outside of the lamb, then open up your roast, laying it flat on a cutting board. Starting at the thickest part of the meat, slice horizontally through the lamb leaving the end intact so the meat opens up like a book and there is even thickness.
DIRECTIONS
1. Preheat oven to 425°F.
2. Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined.
3. Lay the butterflied leg of lamb flat on a cutting board and season generously with salt and pepper.
4. Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top. Tie the lamb together using 3-4 pieces of string so it's secured well.
5. Drizzle the surface of the lamb with avocado oil and now season the outside with salt and pepper.
6.Drizzle a tablespoon of avocado oil in a 12" cast iron skillet over high heat. Once hot, place the lamb in the skillet and brown on both sides, about 4 minutes per side.
7. Once browned, transfer the skillet to the preheated oven and cook for about 15-18 minutes for medium-rare or until internal temperature reaches 145°F.
8. Remove from oven, cover and let rest for 10-15 minutes before slicing and serving.
