INGREDIENTS

INSTRUCTIONS

5
Spiced quinoa timbales Honey glazed baby carrots  Pat the lamb dry,
arrange it, boned side up, on a work surface, and  season it with salt
and pepper. Rub with 2 tablespoons of oil. Spread  the lamb evenly with
the olive-cheese-tomato mixture, leaving a  1-inch border around the
edges. Beginning with a short side, roll it  up jelly roll fashion, and
tie it tightly with kitchen string. The  rolled and tied roast may look
ungainly, but it will improve in  appearance when cooked.  Transfer the
lamb to a roasting pan and rub it all over with the  remaining 1
tablespoon of oil, 1 teaspoon rosemary and salt and  pepper to taste.
Roast the lamb in the middle of a preheated 325  degree oven for 30
minutes, scatter the onion around it in the pan,  and roast the lamb
for 1 to 1 1/4 hours more (a total of 20 minutes  per pound of boneless
meat ) or until a meat thermometer registers  140 degrees for medium
rare. Transfer the lamb to a cutting board and  let it stand for  While
the lamb is standing, skim the fat from the pan drippings and  set the
roasting pan over moderately high heat. Add the wine, deglaze  the pan,
scraping up the brown bits, and boil the mixture until it is  reduced
by half. Strain the mixture through a fine sieve into a  saucepan, add
the broth, the remaining 1/2 teaspoon rosemary, the  water, and any
juices on the cutting board. Boil the mixture until it  is reduced to
about 2 cups. Stir the cornstarch mixture, add it to  the wine mixture,
whisking, and simmer the sauce for 2 minutes.  Season the sauce with
salt and pepper and keep it warm.  Discard the lamb strings. Slice and
arrange on a heated platter.  Surround with quinoa timbales and
clusters of the carrots. Strain the  sauce into a heated sauceboat and
serve with the lamb.  Yield: 6 servings  Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9221  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4835
Calories From Fat: 3049
Total Fat: 340.2g
Cholesterol: 1316.6mg
Sodium: 4446.7mg
Potassium: 6942.9mg
Carbohydrates: 48.6g
Fiber: 14.1g
Sugar: 21.3g
Protein: 372.6g