Rosa Mexicano’s Stuffed Lamb

 

Main Dish

Rosa Mexicano’s Stuffed Lamb

1 (6- to 8-pound) boneless lamb roll (saddle or loin), tied

Kosher salt and coarsely ground pepper to taste

1 1/2 teaspoons olive oil

Cooking puree:

6 to 8 garlic cloves

1 bunch mint leaves, divided

1 tablespoon fresh epazote leaves (Italian parsley may be substituted)

1 (16-ounce) block, divided, quince paste (in Latin and gourmet markets; guava may be substituted)

1 cup pomegranate juice

Filling:

1 cup pomegranate seeds

Remaining quince paste

Remaining mint from bunch, including stems, chopped fine

8 whole garlic cloves

Season the lamb all over with the salt and pepper. In a heavy skillet or Dutch oven heat the oil over medium-high heat. Sear the lamb on all sides until a nice caramelized look has been achieved. Remove from the pan and let cool.

Make the cooking puree by combining the garlic, about 1/4 cup of the mint leaves, epazote or parsley in a food processor and pulsing to puree. Pulse in half of the quince or guava paste. Blend in the pomegranate juice. Reserve.

Make the filling by using your hands to combine the ingredients — the remaining quince paste, pomegranate seeds, mint and garlic cloves. Without unrolling the lamb, stuff in the paste from one end until it can be seem from the other. (This is a flavoring agent — remove most of it when slicing to serve).

Place the stuffed lamb roll in a roasting pan and liberally coat with the reserved cooking puree. Place in a heated 350-degree oven, basting frequently while cooking for 45 to 90 minutes, depending on the degree of doneness you prefer (an internal temperature of 125 degrees for medium rare to 145 for well). Allow to rest 5 minutes before slicing and serving. Makes 12 servings.

Per serving: 565 calories, 59 percent calories from fat, 36 g fat, 17 g saturated fat, 15 g monounsaturated fat, 175 mg cholesterol, 51 g protein, 6 g carbohydrates, 1 g fiber, 187 mg sodium.

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