source: recipe and photograph created by Peggy Bucholz www.finedinings.com

Recipe Type: meat, lamb, leg of lamb, butterflied leg of lamb, trussed lamb, main entree

Prep Time: 30 min
Cook Time: 1 hr 15 min
Total Time: 1 hr 45 min
Yield: 8 servings

Ingredients:

5 lb Leg of Lamb, de-boned and butterflied
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 tablespoons Dijon mustard
2 teaspoons dried Rosemary, chopped
2 teaspoons dried Tarragon, crumbled
Kosher salt
freshly cracked black pepper
kitchen String
1/2 cup Hoisin sauce
4 tablespoons Plum Sauce
4 teaspoons soy sauce
6 garlic cloves, minced
2 teaspoons crushed rosemary
2 teaspoons crushed tarragon

Instruction:

Prepare lamb:
Preheat oven to 325 degrees F.

Combine oil and garlic, place in microwave for 30 seconds. Lay boneless meat on a flat surface making sure the thickness is even, butterfly any thick parts if necessary. Spread with Dijon mustard, Rosemary, Tarragon, salt, pepper and the oil-garlic mixture.

With the longest side facing you, roll up the meat as tightly as possible; truss with kitchen string. Place on a shallow baking pan, insert a meat thermometer into the thickest part of the meat; rub with a small amount of olive oil. Roast for approximately 1 hour 15 minutes or until the thermometer registers 130 to 135 degrees for rare (cook time will vary according to the size of roast). If you prefer more well done, roast longer.

Remove from oven, tent with foil to keep warm, let it rest 5 minutes. Discard kitchen string and slice into 1-inch roulade slices or any size you desire. Serves 8 to 10.

Make lamb sauce:
In a bowl mix hoisin sauce, plum sauce, soy sauce, 6 minced garlic cloves, 2 teaspoons rosemary and 2 teaspoons tarragon together. Serve with the lamb in a small dish or individual Chinese spoons (one for each diner). Freeze any leftover sauce. Can be made 3 months ahead.