INGREDIENTS

INSTRUCTIONS

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 20 minutes.
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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