Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.76 Kcal (702 kJ) | ||
| Calories from fat | 103.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 428.46mg | 18% | |
| Potassium | 271.22mg | 6% | |
| Total Carbs | 5.02g | 2% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 10.69g | 21% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 165.25 Kcal (692 kJ) | ||
| Calories from fat | 102.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 18% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 12% | |
| Sodium | 422.05mg | 18% | |
| Potassium | 267.16mg | 6% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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