Herb Roasted Leg of Lamb

Serves 8 to 10

2 to 3 garlic cloves 1 tablespoon fresh rosemary 2 tablespoon fresh parsley 1 tablespoon fresh thyme 1½ ounces Parmesan ½ cup panko, (Japanese-style breadcrumbs) ¾ teaspoon sea or kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 3 tablespoons olive oil 1 small boneless leg of lamb, butterflied, approximately 2⅓ pounds

Calories 310 (69% from fat) • carb 3g • pro 21g • fat 23g • sat fat 9g • chol 75mg • sod 290mg Calc 60mg • fiber 0g

1. Place garlic cloves, rosemary, parsley, and thyme in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse until all is finely chopped. Add the Parmesan and pulse again until the cheese is chopped. 2. Pulse in the breadcrumbs and ¼ teaspoon of salt and ¼ teaspoon of pepper. With the machine running, add the olive oil through the feed tube until the mixture comes together. 3. Lay the lamb out cut side up; evenly spread the stuffing over the surface of the lamb. Fold the sides of the lamb in and then roll the lamb. Secure well with butcher’s twine and tie in 1 to 2 inch intervals. 4. Salt and pepper the outside of the lamb. Place the lamb on the roasting rack, fitted on the drip tray, with the smaller end of the lamb on the bottom of the rack. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 400°F. Set the timer for 50 minutes. Check the lamb after 40 minutes – internal temperature should be 130°F for medium rare. Allow roast to rest for at least 10 minutes before carving.