Ingredients
- 1 cup boiling water
- 4 cup garlic cloves, minced and divided
- 2 teaspoon finely chopped fresh rosemary, divided
- 1 teaspoon (11⁄2-ounce) slice sourdough bread
- 1 teaspoon (21⁄2-pound) rolled boneless leg of lamb
Preparation
Baking Directions:
1Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.
Drain and chop.
2Preheat oven to 425°.
3Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add shallots; sauté 3 minutes or until tender.
Add tomatoes and 2 garlic cloves; sauté 1 minute.
Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup.
Stir crumbs into shallot mixture.
5Unroll roast; trim fat.
Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Spread breadcrumb mixture over roast.
Reroll roast; secure at 1-inch intervals with twine.
Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.
6Place roast on rack of a broiler pan coated with cooking spray.
Bake at 425° for 30 minutes.
Remove roast from oven; cover loosely with foil.
Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness.
Let roast stand 15 minutes before slicing.
Tips:
CALORIES 231 (48% from fat); FAT 12.4g (sat 5g, mono 5.2g, poly 0.9g); PROTEIN 23.1g; CARB 5.8g; FIBER 0.6g; CHOL 77mg; IRON 2.2mg; SODIUM 506mg; CALC 22mg
