ROAST LAMB STUFFED WITH APRICOT & MINT
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
Provided by Aidan McGee
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 11
Steps:
- Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
- Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
- Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
- Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium
SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
MOM'S MINT STUFFING FOR LAMB
When people talk about comfort food this recipe immediately comes to my mind. Mom prepared it about once a month when i was a kid, and i truly looked forward to this Sunday meal even now. It was only recently that i found her recipe amongst the shoeboxes of recipe clippings she had saved through her eight seven years.
Provided by Myrna in London
Categories Lamb/Sheep
Time 3h
Yield 6 cups
Number Of Ingredients 10
Steps:
- Cut bread into cubes and dry slowly in barely warm oven.
- Combine all ingredients, mix well, and let stand in refrigerator for a minimum of an hour to intergrate flavours.
- Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc.
- bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of drippings from the lamb chops over the casserole to enhance the flavour.
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
More about "moms mint stuffing for lamb recipes"
LAMB SAUSAGE, FETA AND MINT STUFFING RECIPE ON FOOD52
Web Nov 3, 2009 1 pound lamb sausage (mild, not hot like a merguez) 1/2 stick of butter 2 cloves of garlic, finely minced 2 leeks, white and pale green parts only, thoroughly washed and cut into large dice 3 celery stalks, cut into …
From food52.com
From food52.com
ROAST LEG OF LAMB WITH WILD GARLIC, FETA AND MINT …
Web 4 tbsp chopped fresh mint 200g feta, crumbled 1 tbsp olive oil, plus extra 200ml good quality chicken stock Method Heat the oven to 230°C/fan210°C/gas 8. Weigh the boned lamb leg and calculate the …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
HERB CRUSTED & STUFFED LEG OF LAMB WITH MINT GREMOLATA
Web Apr 18, 2014 Make a savory paste of herbs and garlic and rub it all over the inside of the leg. Roll up the leg of lamb and secure with twine. Rub the remaining herb mixture all over the outside of the lamb, to create a …
From feastingathome.com
From feastingathome.com
10 BEST STUFFED LEG OF LAMB STUFFING RECIPES | YUMMLY
Web Apr 24, 2023 Stuffed Leg of Lamb Just a Pinch ground lamb, leg of lamb, Roma tomatoes, yellow onion, parsley and 7 more Chorizo Stuffed Leg of Lamb The Spruce cherry tomatoes, cayenne pepper, mint, rapeseed oil, …
From yummly.com
From yummly.com
ROAST LAMB WITH LEMON MINT STUFFING - GREAT BRITISH CHEFS
Web Aug 25, 2015 200g of lamb mince 1 lemon 1 handful of fresh mint salt black pepper 5 Preheat the oven to 200ºC/Gas mark 6. Remove the loins from the saddle, reserving the …
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory MainTotal Time 4 hrs 20 mins
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory MainTotal Time 4 hrs 20 mins
MINT-STUFFED LAMB SHOULDER RECIPE - BBC FOOD
Web 1 large bunch fresh mint, leaves picked, finely chopped 75ml/2½fl oz malt vinegar 25g/1oz caster sugar To serve 250ml/9fl oz lamb jus or gravy Method For the mint-stuffed lamb …
From bbc.co.uk
Servings 4Category Main Course
From bbc.co.uk
Servings 4Category Main Course
STUFFED RACK OF LAMB - RESTAURANT STYLE COOKING - CHEF DENNIS
Web Feb 17, 2020 Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste. Take half …
From askchefdennis.com
From askchefdennis.com
ROAST LAMB WITH PARSLEY & PINE NUT STUFFING - GREAT BRITISH CHEFS
Web Pre-heat the oven to 200˚C/gas mark 6. Place the lamb bones on a large roasting tray and brown in the oven for 60-90 minutes. 1000g of lamb bones. 2. Remove from the oven …
From greatbritishchefs.com
From greatbritishchefs.com
BREAST OF LAMB STUFFED WITH FETA AND MINT RECIPE - DELICIOUS.
Web Season the lamb and lay skin-side down. Spread the stuffing over the inside, roll up tightly from 1 short end and secure with string. Heat the oil in a frying pan over a high heat. Add …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
GRILLED GARLIC- AND MINT PESTO–STUFFED LEG OF LAMB RECIPE
Web Mar 29, 2019 Preheat oven to 400°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal …
From seriouseats.com
From seriouseats.com
LEMON-AND-HERB STUFFED SHOULDER OF LAMB RECIPE - BBC FOOD
Web 500g/1lb 2oz reserved lamb bones (see below) splash olive oil ½ medium onion, peeled, cut into quarters 2 celery sticks, trimmed, cut into short lengths 1 medium carrot, peeled, cut …
From bbc.co.uk
From bbc.co.uk
ROAST LEG OF WELSH LAMB WITH PEA AND MINT STUFFING - OCADO
Web Blend until smooth. Step 2. For the lamb: bone the leg and spread stuffing over the cut side of the meat. Roll tightly and secure with string all the way along. Step 3. Place in a …
From ocado.com
From ocado.com
MINT, PEA AND LEEK STUFFED LAMB | BRITISH RECIPES | GOODTO
Web Jan 12, 2022 2 x 550-650g lean, boned breasts of lamb 1 onion, cut into wedges, optional 6 garlic cloves, optional Oil for drizzling Roasted root vegetables, to serve For the …
From goodto.com
From goodto.com
MOM'S MINT STUFFING FOR LAMB | NATURALLY SAVVY
Web Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc. bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of …
From naturallysavvy.com
From naturallysavvy.com
MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
Web Nov 9, 2017 Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten. Preheat …
From gatherforbread.com
From gatherforbread.com
LEMON AND HERB STUFFED SHOULDER OF LAMB WITH FRESH MINT SAUCE …
Web Jan 2, 2017 3 tbsp finely chopped mint leaves; 2 tsp caster sugar; 2 tbsp white wine vinegar; virgin olive oil; Method. To make the lamb stock, put the lamb bones in a large …
From womanandhome.com
From womanandhome.com
MOM'S STUFFING, LIGHTENED UP - SKINNYTASTE
Web Nov 19, 2021 Increase the oven to 350°F. In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, …
From skinnytaste.com
From skinnytaste.com
CROWN ROAST OF LAMB WITH COUSCOUS STUFFING AND PISTACHIO-MINT …
Web Apr 1, 2023 For the Sauce: Using an immersion blender, blender, or food processor, pulse mint, parsley, and pistachios until roughly chopped. Add 1/4 cup (60ml) olive oil and …
From seriouseats.com
From seriouseats.com
You'll also love