It's spring, so lamb is on the menu. Carolyn, whose family's adventure in local eating was featured in our 100-Mile Thanksgiving webisode, sent in her recipe for roast leg of lamb stuffed with local kale, bay leaves, and rosemary.
Ingredients
Sea salt
Deboned roast leg of lamb (from Metchosin Farm via Oak Bay Butcher in Victoria)
Kale
Rosemary (fresh, both needles and stems)
Local blackberry port (Starling Lane Vineyard)
Garlic
Bay leaves
Directions
1. Make a slather of one tsp salt and two cloves of crushed garlic with two teaspoons of crushed rosemary leaves. (Keep stems for using as spears later.) Rub the leg of lamb with the slather inside and out.
2. Sear the outside of the roast in a hot skillet (keeps the moisture in when you roast it).
3. Take a thick bundle of washed kale. Without cutting the leaves, add a few bay leaves and stuff the cavity of the leg where the bone used to be with the greens.
4. Wrap the meat around the greens and pin it together with the rosemary stem skewers. Put it into a roasting pan and drizzle one cup of blackberry port on top. Put on lid, and roast to medium rare at 350 F.
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