Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- LAMB
- 2 3/4 pounds Rolled boneless leg of lamb trimmed
- 1/3 cup Crumbled goat's milk feta cheese (1-1/2 ounces)
- 2 tablespoons Fresh thyme chopped (or 2 teaspoons dried)
- 2 teaspoons Lemon rind grated
- 1/4 cup Fresh lemon juice divided
- 10 sprigs Fresh thyme
- 1/4 cup Dry white wine
- 1/4 teaspoon Salt
- 1/4 teaspoon black pepper
- MASH
- 1 3/4 lbs Yukon gold potatoes cubed (5 cups)
- 2 cups Parsnip peeled and chopped
- 1/2 cup Plain fat-free yogurt
- 2 teaspoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Fresh thyme sprigs optional
Preparation
1. Preheat oven to 250.
2. To prepare lamb, unroll the roast. Combine cheese, thyme and rind; spread over roast. Drizzle with 2 teaspoons juice. Reroll roast; secure at 1-inch intervals with twine. Place thyme sprigs in the bottom of a shallow 2-quart baking dish; place the lamb roast over thyme sprigs in dish. Pour remaining juice and wine over roast. Sprinkle with teaspoon salt and teaspoon pepper. Bake at 250 for 1 hour. Turn roast over, and bake an additional 1 hours or until a thermometer reads 145 (medium-rare). Remove from oven. Place roast on a cutting board; let stand 10 minutes.
3. Strain pan juices through a fine sieve into a small saucepan. Cook over medium heat until reduced to 2 tablespoons (about 5 minutes).
4. Remove twine; cut roast into thin slices. Arrange slices on a serving platter; drizzle with reduced pan juices.
5. To prepare mash, cook potatoes and parsnip in boiling water for 25 minutes or until very tender. Drain; place in a large bowl. Add yogurt, oil, teaspoon salt, and teaspoon pepper. Mash with potato masher to desired consistency. Serve with lamb. Garnish with thyme sprigs, if desired.
