Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago - cooking recipe

Ingredients

The Lamb
1 boneless leg of lamb, Long Leg, butterflied
4 garlic cloves, fresh sliced
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, left whole
kitchen twine, for trussing
The Stuffing
1/4 cup chestnut puree (not creamed)
4 slices prosciutto ham
6 slices asiago cheese, cut from the piece using a cheese slicer
4 cilantro roots, cut with about 2 inches of stem
The Marinade
2 scallions, with greens, chopped
1 head garlic, roasted and crushed
1 sprig fresh cilantro, leaves, stems and root, chopped
1 sprig fresh thyme, leaves only
1/2 cup spinach, chopped, fresh baby greens
1/8 teaspoon black pepper, from mill
1 cup dry white wine
1/4 cup avocado oil
1 tablespoon avocado oil

Preparation

Prepare the Head of Garlic: Slice top off garlic head; remove loose outer skin.
Drizzle 1 tbsp Avocado oil over garlic.
Roast in hot oven, until skin is golden brown.
Allow to cool, then squeeze out roasted cloves, and crush with a fork; the aroma will excite you.
Add to all other Marinade ingredients, and blend well; please note total preparation time includes overnight marinating.
Prepare the Lamb: Pound the Lamb to approximately one-half its original thickness; Pour Marinade over Lamb; cover and allow to Marinate overnight; turn from time to time, for thorough marination.
Next Day: Preheat oven to 350 F -.
Remove the Lamb from the Marinade; Gently scrape off Marinade vegetables and set aside for future use.
Drain liquid through sieve, and squeeze all juices through; set this liquid aside for deglazing pan; put the marinade vegetables aside to be used for the stuffing.
Stuff the Lamb as follows: To the Chestnut puree, add one-half the vegetables from the Marinade, and mix to blend; you want to create a spreadable \"butter\"; if necessary, mix in little oil to help the spreading; you may not need it, the Herbs will be quite moist.
\"Butter\" the Lamb with chestnut mixture; be sure you use all of this mix.
Lay the Prosciutto slices lengthwise on the Chestnut mixture; spread out and press down gently.
Lay the 4 whole Cilantro Roots across the Prosciutto, and press down gently.
Lay the Asiago slices lengthwise on the Cilantro Roots and press down gently.
Spread the balance of the marinade vegetables over the Asiago slices and press down gently into the cheese.
Starting at the narrow end, roll the meat tightly; tie well with butcher's twine, three or four strings across and one lengthwise to keep the meat together.
Cook the Lamb as follows: In 2 tbsp Extra Virgin Olive oil, saute the sliced garlic until golden brown. Discard garlic, you won't be using it again.
In the oil, and saute pan, brown the rolled lamb on all sides, including the ends; you will have to hold it in place; do not puncture the meat, you will lose flavourful juices.
Tuck in the two sprigs of Fresh Rosemary under the string and roast in an uncovered pan; discard the rosemary sprigs when the meat has finished roasting. Cook prepared lamb in 350F oven about 20 minutes per lb. fully stuffed.
Deglaze the pan in the usual way, using liquid from the marinade.
Slice the rolled lamb with string intact to keep dressing in place; remove the string after slicing meat.