STUFFED BUTTERFLIED LEG OF LAMB RECIPES

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STUFFED BUTTERFLIED LEG OF LAMB WITH CARAMELIZED LEMON JUS ...



Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus ... image

The richness of the lamb is balanced by the sweet-tart lemon sauce. To make things easier, ask the butcher to trim the lamb for you.

Provided by Cristina Ceccatelli Cook

Yield Makes about 3 cups

Number Of Ingredients 8

1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
4 large garlic cloves; 3 chopped, 1 sliced
2 teaspoons finely grated lemon peel
20 fresh sage leaves (about), divided
4 ounces thinly sliced pancetta (Italian bacon)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Caramelized Lemon Jus

Steps:

  • Open lamb, boned side up, like book. Trim most sinew and fat, being careful not to cut any holes in meat. Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface). Cover lamb with sheet of plastic wrap. Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches).
  • Peel off plastic wrap. Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel. Top with 15 sage leaves, spaced evenly apart. Cover with pancetta. Starting at 1 long side, fold lamb in half. Tie lamb tightly at 2-inch intervals into long roll. Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit. Sprinkle lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Whisk lemon juice and oil in medium bowl; season with salt and pepper. Brush mixture all over lamb and let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Place lamb on grill and sear on all sides. Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes. Transfer to cutting board. Let rest 10 minutes.
  • Cut lamb into 1/2-inch-thick slices. Serve with Caramelized Lemon Jus.

STUFFED LEG OF LAMB RECIPE | ALLRECIPES



Stuffed Leg of Lamb Recipe | Allrecipes image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine    European    UK and Ireland    Irish

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, CarbohydrateContent 14.6 g, CholesterolContent 132.1 mg, FatContent 29.2 g, FiberContent 1.6 g, ProteinContent 39.2 g, SaturatedFatContent 13.3 g, SodiumContent 1092.5 mg, SugarContent 0.8 g

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