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
STUFFED BREAST OF LAMB
This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. If you'd prefer, stuff the breast with the bread stuffing of your choice. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut a lengthwise pocket close to the ribs.
- Combine ground lamb with rice or barley and season with onion, salt and pepper.
- Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
- Season the outside.
- Roast uncovered for an hour at 325F, cover and cook until tender .
- Remove from oven and let the lamb rest for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
Nutrition Facts : Calories 61.5, Fat 0.1, Sodium 0.1, Carbohydrate 13.6, Fiber 0.2, Sugar 0.1, Protein 1.1
ROAST STUFFED BREAST OF LAMB
Make and share this Roast Stuffed Breast of Lamb recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven (350F/180C/Gas Mark 4-5). Make the stuffing as directed on the packet, adding lemon juice to the hot water before mixing the stuffing to give a tangy flavour.
- Spread the stuffing over the lamb, and roll it up carefully, not too tightly. Tie it up in 2 or 3 places with the string, or secure in a roll with cocktail sticks. Lightly rub the outside of the meat with the oil, and either wrap the meat in the foil and place it in a roasting tin, or put the meat in a greased roasting tin and cover the tin with the foil.
- Cook in the oven to 1 1/2 to 2 hours, according to the size of the joint (a bigger joint will take longer) unwrapping or removing the foil for last half hour of the cooking time to brown the meat.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 1.6, Sodium 223.5, Carbohydrate 10.6, Fiber 1.6, Sugar 1.3, Protein 1.5
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
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SLOW ROAST STUFFED BREAST OF LAMB - BACOFOIL
From bacofoil.co.uk
Servings 3-4Estimated Reading Time 1 minCategory Mains
- Cook the onion gently in butter until soft but not coloured, then add the rosemary, thyme and garlic and cook for a further 3 minutes, allow to cool slightly. Tip into a bowl, then add the remaining ingredients except for the lamb. Squidge together with your fingers to blend well.
- Lay the breast of lamb skin side down on a work surface then spread the stuffing over the surface of the lamb. You now have two options, for a thick short joint have the short tapered side towards you and roll the meat from one end to another to create a pin wheel effect or have the long side towards you and roll away from you to create a long narrow joint. Tie with string at 4cm intervals not too tightly, press back any stuffing that may be squeezed out.
- Lightly oil (unless using Bacofoil The Non-Stick Kitchen Foil) a rectangle of foil 3 times as wide and twice as long as the lamb joint, place the joint in the centre and wrap well. Place in a baking tray and roast for 1 ½ hours. Fold back the foil, increase the oven temperature to 200°C/Gas 6 and cook for a further ½ hours to brown.
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