Dinner: Olive-Stuffed Leg of Lamb

Recipe by Chef Seamus Mullen of New York's El Colmado Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Olive-Stuffed Leg of Lamb

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 shallot, chopped
2 garlic cloves, chopped
1/2 cup pine nuts
1/2 cup pitted Kalamata olives
1/4 cup drained oil-packed anchovies
1/4 cup finely grated lemon zest
1/4 cup mint leaves
1/4 cup parsley leaves
2 tablespoons thyme leaves
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 3 –4 pound piece butterflied boneless leg of lamb

Instructions

Preheat oven to 425 °. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 1/2 cup oil; process until blended. Season stuffing with salt and pepper.
Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
Roast until lamb is starting to brown, 30 –40 minutes. Reduce temperature to 325 ° and continue to roast until a thermometer inserted into thickest part registers 125 °, 35 –45 minutes longer. Remove lamb from oven and tent with foil; let rest 15 –20 minutes.
Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

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