- Makes 4 servings
- Ingredients:
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 2 large leeks, trimmed, rinsed well, and diced
- 1 garlic clove, minced
- 1 pound 6 ounces (680 g) lamb fillet
- 1 tablespoon tomato paste
- 1 teaspoon Turkish pepper paste
- 2 tablespoons whole-milk Greek-style yogurt
- Sea salt and freshly ground black pepper
- 1/3 cup (55 g) pistachio nuts, finely chopped
- Instructions:
- Build a fire in the grill or fireplace. When the coals are red and dusted with ash, place the grate about 3 inches (8 cm) above the coals.
- Place 1 tablespoon of the olive oil in a medium, heavy pan. Add the leeks and garlic and stir to coat them with the oil. Place the pan over medium heat and cook, stirring frequently, until they are tender, 5 to 7 minutes. Remove from the heat.
- Lay out the lamb on a work surface. Butterfly it (or ask your butcher to do this) by cutting nearly all the way but not quite through the length of the piece, and spread it open. You may need to pound it slightly to flatten it; if so, pound it gently so as not to compromise the texture of the meat. Spread the meat with the tomato and pepper pastes, then with the yogurt. Top with the leek mixture, arranging it in a thin line down the length of the lamb, about 1 inch (2.5 cm) from the edge. Lightly season with salt and pepper, then sprinkle the pistachios atop the leeks. Roll the long side of the lamb back over and atop the leek and pistachio stuffing, enclosing the stuffing within it. Tie the roast firmly in several places to keep it together. Brush or rub the lamb with the remaining teaspoon of olive oil.
- When the grate is hot, place the lamb on it, directly above the coals, and cook until the side closest to the fire is golden and crisp, about 5 minutes. Turn the roast until it is golden all over, a total of 15 to 20 minutes, depending on how rare you like lamb. Fifteen minutes results in perfectly cooked, but slightly rare, lamb.
- Remove the lamb from the grill and let it sit for about 10 minutes. Remove the string, then slice the lamb into rounds 1½ inches (4 cm) thick. Serve immediately, drizzled with any juices that have emerged from the lamb.
- Note:
- I use what the French call a fillet of lamb, from the neck. In North America, it is best to use a fillet from the lamb round or upper thigh.
- If you cannot find the deep, rich Turkish pepper paste (biber salcasi, available by mail order from kalustyans.com), use an extra teaspoon of tomato paste and 1 tablespoon mild to hot paprika, or to taste.
- Precede this with Parsley, Green Olive, and Walnut Salad (Chapter Small Plates) and accompany it with Potatoes with Yogurt and Pistachios (Chapter A World of Side Dishes).
- Chef’s Tips:
- Use the best possible ingredients and stay close to tradition for the best result.
- Don’t use too much force when pounding the lamb; meat is best if its cellular structure remains intact.
