Leg of Lamb Stuffed with Roasted Peppers and Onions

Trim away most of the fat from the surface of the lamb. Lay the lamb flat, boned surface up, and trim away any large pockets of fat. Cut several shallow slashes through the thicker muscles to make the roast a more even thickness. In a small bowl, stir together the garlic, cumin, salt and pepper. Rub the spice mixture over both sides of the meat. Place on a large plate and refrigerate, uncovered, for 24 hours.

About 2 hours before roasting, in a small bowl, stir together the olive oil and vinegar. Brush over both sides of the meat and refrigerate. Remove the lamb from the refrigerator about 1 hour before roasting.

To make the stuffing, in a fry pan over medium heat, warm the olive oil. Add the onion and sauté until softened, 2 to 3 minutes. Add the water, cover, reduce the heat to low and cook until the onion is very tender, 8 to 10 minutes. Let cool.

Preheat an oven to 375°F. Oil a flat roasting rack and place it in a roasting pan just large enough to hold the lamb.

Place the lamb, boned surface up, on a work surface. Place the onion and bell peppers in a line down the center of the length of the meat. Starting from a long side, roll up the meat tightly around the vegetables, forming a cylinder. Using kitchen twine, tie the roast at 2-inch intervals along its length. Center a 30-inch-long piece of twine lengthwise under the roast. Place a 4-inch square of aluminum foil over each end of the roast to hold the stuffing in place and then tie the twine securely, but not too tightly, around the roast to help keep its shape.

Roast the lamb until an instant-read thermometer inserted into the center of the cylinder registers 135° to 140°F for medium, about 1 1/4 hours. Transfer the lamb to a carving board, cover loosely with foil and let rest for 20 minutes. Carve into slices 1/2 to 3/4 inch thick and arrange on warmed individual plates. Serve immediately.

Serves 8 to 10.

Adapted from Williams-Sonoma Essentials of Roasting, by Rick Rodgers, Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas (Oxmoor House, 2009).