ROAST STUFFED LAMB SALAD WITH SHERRY VINAIGRETTE

ROAST STUFFED LAMB SALAD WITH SHERRY VINAIGRETTE

Serves 6 to 8

1/2 head garlic, cloves peeled

2 tablespoons pine nuts, toasted

1 boneless lamb shoulder, 2-1/2 to 3 pounds total weight, in one piece

Salt

Freshly ground black pepper

6 fresh basil leaves

1/2 cup extra-virgin olive oil

1 head chicory, leaves separated

1 bunch red-leaf lettuce, leaves separated

4 bunches arugula, lamb's lettuce, or a mixture, leaves separated

2 heads radicchio, leaves separated

2 tablespoons Sherry vinegar

2 tablespoons mixed minced fresh basil, chives, Italian (flat-leaf) parsley, or other fresh herbs

8 oil-packed sun-dried tomato pieces, cut into julienne strips

1 tablespoon freshly grated Parmesan cheese

Preheat the oven to 450 degrees F.

Meanwhile, bring a saucepan of water to a full boil. Add the peeled garlic cloves and boil for about 45 seconds, then drain and rinse under cold running water until cool. Set aside.

Spread the pine nuts in a single layer in a small baking dish. Put them in the preheated oven and toast until golden, 7 to 10 minutes, checking to make sure they don't scorch. Remove, transfer to a small bowl, and leave to cool. Leave the oven on.

Season the inside part of the lamb, where the bones were removed, with salt and pepper. Arrange the basil on top. Scatter the pine nuts and garlic along the center. Fold the meat over this stuffing to form a compact roll. Tie the roll securely at intervals with several pieces of kitchen string. Season the outside all over with more salt and pepper to taste.

Heat an ovenproof saute pan over medium-high heat. Add 2 tablespoons of the olive oil and, when it is hot enough to flow freely in the pan, add the rolled lamb and brown it all over, 7 to 10 minutes. Transfer the pan to the oven and roast until the lamb is medium-rare, about 145 degrees F. on an instant-read thermometer inserted into the thickest part of the meat. Remove the pan, cover the lamb with aluminum foil, and leave to rest in a warm part of the kitchen for 15 minutes.

Meanwhile, rinse all the salad leaves thoroughly with cold running water and dry thoroughly in a salad spinner or with paper towels or a clean kitchen towel. Tear any large leaves into bite-sized pieces. Put all the leaves in a large salad bowl.

In a mixing bowl, whisk together the remaining olive oil with the vinegar and minced herbs, seasoning to taste with salt and pepper. Toss the leaves with enough of the dressing to coat them evenly.

Divide the salad among individual dinner-sized serving plates, arranging it into neat beds. With a sharp knife, carefully cut the rolled lamb crosswise into slices 1/2 inch thick, removing and discarding the strings. Arrange the lamb slices overlapping slightly on top of the salads. Garnish with sun-dried tomato strips and a sprinkling of Parmesan. Serve immediately.