Herb Stuffed Leg Of Lamb Recipe - Cooking Index
Herb Stuffed Leg Of Lamb Recipe - Cooking Index
| 1 | Boneless leg of lamb - (abt 6 lbs) - with shank bone | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Pureed garlic |
| 1/2 cup | 73g / 2.6oz | Assorted chopped fresh herbs |
| (such as parsley, oregano, basil, thyme, | ||
| Chives, mint) | ||
| 2 tablespoons | 30ml | Olive oil |
| Roasted Eggplant Puree - see * Note |
* Note: See the "Roasted Eggplant And Myzithra Cheese Puree" recipe which is included in this collection.
Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
Preheat oven to 375 degrees.
Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium-rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees or a thin-bladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant And Myzithra Cheese Puree.
To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees. Use leftover meat and puree for pita sandwiches.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A39 broadcast 11-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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