STUFFED LEG OF LAMB RECIPES RECIPES

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

Ingredients

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

STUFFED LEG OF LAMB RECIPE - FOOD.COM

Stuffed Leg of Lamb Recipe - Food.com image

A very tasty variation on roast lamb with flavour of the Mediterranean. No need to use a boned leg ! The stuffing on the surface becomes crisp while the meat stays juicy inside. So tasty you won't need gravy !

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 kg leg of lamb (bone left in)
4 slices white bread, process into crumbs
fresh parsley, roughly chopped
4 garlic cloves, crushed
2 tablespoons capers packed in salt, rinsed and chopped
2 anchovies, chopped
1 tablespoon grated lemon rind
3 tablespoons olive oil
rosemary

Steps:

Heat oven to 200°C.
Hold the lamb with the flesh side towards you and cut slices about 2cm apart through to the bone-a bit like cutting chops but not through the bone.
Mix the fresh bread crumbs parsley, garlic, capers, anchovies, lemon rind and oil.
Using your hands, place stuffing between the slices.
Tie the leg with string to hold the slices together-this can be a bit tricky, a spare pair of hands makes it easier.
Scatter rosemary over the leg.
Place in a baking dish and cook at 180 C for about 2 hours.
When you carve, instead of slices you end up with tasty, chunky fingers of lamb.
Enjoy !

Nutrition Facts : Calories 780.2, FatContent 52.4, SaturatedFatContent 20.4, CholesterolContent 224.5, SodiumContent 324.6, CarbohydrateContent 9.3, FiberContent 0.6, SugarContent 0.8, ProteinContent 63.7

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STUFFED GREEK LEG OF LAMB RECIPE | ALLRECIPES

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Reviews 4.7
Total Time 1 hours 55 minutes
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Calories 388.8 calories per serving

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STUFFED LEG OF LAMB RECIPE - FOOD.COM

A very tasty variation on roast lamb with flavour of the Mediterranean. No need to use a boned leg ! The stuffing on the surface becomes crisp while the meat stays juicy inside. So tasty you won't need gravy !
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 780.2 per serving

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Calories 250.8 calories per serving

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Total Time 3 hours 10 minutes

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Total Time 1 hours 45 minutes
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