Stuffed Leg of Lamb Recipe

Stuffed Leg of Lamb Recipes

Ingredients :

6-7lb leg of lamb, boned

12oz frozen spinach

1/4 cup butter

1.5 cps soft bread crumbs

1/2 cup chopped fresh mint

1 tsp salt

1/4 tsp pepper

1/8 tsp nutmeg

1 tbsp butter

2 medium tomatoes, peeled and diced

2 small onions, chopped coarsely

2 small carrots, chopped coarsely

2 stalks celery, chopped

small piece bay leaf

2 tbsp flour

2 cups water

salt and pepper

Method :

Have the butcher bone the leg of lamb and open it so it can be laid flat to spread with nutmeg, rolled back into shape and tied. Heat oven to 325F (160C). Have ready a shallow roasting pan. Cook spinach. Drain very well and chop. Heat 1/4 cup (60ml) butter in skillet. Add bred crumbs and cook gently until they are lightly browned, stirring. Remove from heat. Add spinach, mint, 1 tsp salt, 1/4 tsp pepper and nutmeg and toss all together with a fork. Lay lamb out flat and spread spinach mixture over. Add 1 tbsp butter to same skillet. Add tomatoes and cook gently just until hot, about 2 minutes. Spread over spinach. Roll the lamb up around the stuffing and tie it securely in several places.

Put onions, carrots, celery and bay leaf in the bottom of the roasting pan. Set the roast on them. Roast 180-210 minutes or until done the way you like it - 170F (76C) on meat thermometer for medium, 180F (82C) for well done. Remove roast from oven and put on hot platter. Chill drippings in roasting pan quickly by setting in ice water. Remove and discard all but 2 tbsp of the fat. Heat the 2 tbsp fat in a saucepan, sprinkle in flour and stir to blend. Remove from heat and add any cooking liquid left in roasting pan and 2 cups (500ml) water. Return to heat and bring to a boil stirring constantly. Turn down heat and cook gently 5 minutes, stirring. Taste and add salt and pepper if necessary. Serve with roast.

Note : A 5-lb (2.2kg) boned shoulder of lamb is fine for this recipe, too.

Serves 8-10

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