Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.
Cooking Light APRIL 2007
Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Preheat oven to 425°.
Heat 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.
Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.
Unroll 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.
Place 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.
Wine note: Lamb stars in most Mediterranean cuisines. Thus, it's traditionally paired with a score of different wines. My favorite is syrah, which is rich and mouth-filling with an earthy, meaty character that perfectly underscores the luscious meatiness of lamb. A terrific syrah bargain: Grand Archer Syrah 2003 from Sonoma County, California ($20). --Karen MacNeil
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