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Not everyone likes lamb. The main complain that I hear is that people don’t like the smell of lamb. I can totally understand that. Fortunately, there is solution to that problem: lots of garlic and mint. It is safe to say that garlic and mint neutralize the smell of lamb pretty well. As I have said here before, I absolutely love roasts. I have also come a long way with roasting lamb since posting my Gigot recipe many years ago. I also love getting creative with meat and making stuffed rolls. Today’s recipe is not terribly difficult to make. It’s quite the center piece and it was well received by my friend Daryl who doesn’t care for lamb.

Rolled Lamb

Wash fresh herbs. Remove stems from mint and parsley. Place in a food processor along with garlic cloves.

Rolled Lamb-2 Process until the herbs are finely chopped.
Rolled Lamb-4Open the leg of lamb. Carefully butterfly the thicker sections in order to create one long rectangular piece. Season generously with salt and, pepper to taste.
Rolled Lamb-5Drizzle the top with olive oil, then add the chopped herbs. Distribute the herbs evenly on top of the lamb.

Rolled Lamb-6Carefully, roll the lamb making sure that the herbs stay inside the meat.

Rolled Lamb-7Wrap the meat with kitchen twine making sure that the ends are also secured.

Rolled Lamb-8

Cut onion is 1/4 of inch rounds and place them on a baking sheet. Place the lamb on the onion slices. Rub with 2 tablespoons of olive oil, then generously season the roast with salt, and pepper to taste. Rolled Lamb-9

Roast on 425° for 15 to 20 minutes. Lower the temperature to 350° and continue roasting for 1 more hour to 1 hour and 15 minutes. Remove roast when the internal temperature reaches 130° for medium-rare. For medium, remove lamb at 135°. I highly recommend not going over medium. Cover lamb with foil and allow to rest for 20 minutes before serving.

Remove twine and cut into slices. Serve this delicious Rolet-eh Barreh ba Sabzi with Cardamom Potatoes.

Rolet-eh Barreh ba Sabzi ~ Stuffed Lamb with Herbs
Author: 
Recipe type: Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
  • 5lb boneless leg of lamb
  • 2 cup mint, packed
  • 2 cup parsley, packed
  • 1 cup tareh, or chives
  • 5 garlic cloves
  • 3 tbsp olive oil
  • 1 large onion
  • salt & pepper
Instructions
  1. Wash fresh herbs. Remove stems from mint and parsley. Place in a food processor along with garlic cloves and tareh.
  2. Process until the herbs are finely chopped.
  3. Open the leg of lamb. Carefully butterfly the thicker sections in order to create one long rectangular piece. Season generously with salt, and pepper to taste.
  4. Drizzle the top with olive oil, then add chopped herbs. Distribute the herbs evenly on top of the lamb.
  5. Carefully, roll the lamb making sure that the herbs stay inside the meat.
  6. Wrap the meat with kitchen twine making sure that the ends are also secured.
  7. Cut onion is ¼ of inch rounds and place them on a baking sheet. Place the lamb on the onion slices.
  8. Rub with 2 tablespoons of olive oil, then generously season the roast with salt, and pepper to taste.
  9. Roast on 425° for 15 to 20 minutes. Lower the temperature to 350° and continue roasting for 1 hour to 1 hour and 15 minutes. Remove roast when the internal temperature reaches 130° for medium-rare. For rare remove at 125°; for medium remove at 135°. I highly recommend not going over medium.
  10. Cover lamb with foil and allow to rest for 20 minutes before serving.
 

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