Boneless Leg of Lamb with Cashew Nuts

Boneless Leg of Lamb with Cashew Nuts

Comments: It has to marinate overnight, refrigerated.
Servings: 6 to 8
Ingredients Preparation

1 [4-pound / 1.8-kg] boned leg of lamb
1 teaspoon [5 mL] salt
Freshly ground black pepper, to taste
2 tablespoons [30 mL] virgin olive oil
1/2 cup [125 mL] dry red wine
12 medium cloves garlic, peeled
1/4 cup [60 mL] raisins
1/2 cup [125 mL] unsalted cashew nuts



Arrange leg of lamb into a shallow dish or onto a baking sheet.
Rub leg all over with salt and pepper.
Coat all over with virgin olive oil, then pour red wine all over.
Arrange leg, exposed meat side down; cover with plastic wrap and leave to marinate, refrigerated, overnight.
Preheat oven to 425°F [220°C].
Meanwhile, remove leg of lamb from marinade; reserve marinade.
Cut 12 evenly spaced small slits into the skin of lamb leg; press a clove of garlic into each slit.
Stuff the cavity created by the removal of the bone with raisins and unsalted cashew nuts; secure opening.
Transfer stuffed leg of lamb into a roasting pan.
Roast for 15 minutes, then lower oven temperature to 400°F [200°C].
Roast for 1 hour 45 minutes more, basting lamb frequently with reserved marinade.
The result should be a medium/well-done tender meat.
You want it pink? Reduce cooking time to about 1 hour 30 minutes.
Serve, each serving topped with cashew nuts and raisins stuffing.