STUFFED GREEK LEG OF LAMB
Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.
Provided by poker playing chef
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
- Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g
HERB STUFFED LEG OF LAMB
Steps:
- 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 F. 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 F or a thinbladed 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 F. Use leftover meat and puree for pita sandwiches.
STUFFED LEG OF LAMB
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
- Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
STUFFED LEG OF LAMB
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 Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
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, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
LAMB LEG STUFFED WITH HERBED LEEK DRESSING
Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h47m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven 450 degrees F (230 C).
- In a large skillet, melt butter over medium heat.
- Add leaks and garlic and cook, stirring until most of the liquid evaporates.
- Stir in thyme, sage, rosemary, salt and pepper.
- Remove from heat and allow to cool.
- Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
- Sprinkle with salt and pepper.
- Spread with leek mixture, leaving small border all around the edges.
- Starting with the long side, roll lamb up, tucking in ends.
- Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
- Place seam side down on rack in shallow roast pan.
- Brush all over with oil, sprinkle with salt and pepper.
- Pour 1 cup (250 mL) water into the pan.
- Add carrots and onion.
- Place in preheated oven and cook for about 15 minutes.
- Reduce oven temperature to 325F (160C).
- Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
- Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
- Skim any fat from pan juices; add wine and stock to pan.
- Bring to boil.
- Strain into small saucepan.
- Bring liquid to a boil.
- Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
- Cook over medium heat, stirring until well thickened.
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