In this episode, Martha offers a primer on lamb, sharing recipes and techniques for using different cuts—butterflied, rolled, and roasted leg of lamb; lamb tagine; lamb kebabs; and seared loin lamb chops.
- 2 preserved lemons, rinsed
- 1/2 cup chopped fresh rosemary
- 1/2 cup loosely packed fresh mint leaves
- 2 cloves garlic
- Coarse salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat andpounded to 1 inch thick
- 2 lemons, cut into wedges, for serving
- Remove and discard seeds from preserved lemons Coarsely chop 1 lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
- Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
- Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into thin strips. Arrange strips over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
- Transfer lamb to a roasting pan fitted with a rack just large enough to hold it. Roast in the middle of the oven for 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 125-130 degrees (for medium-rare), about 35 minutes.
- Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.