STUFFED LEG OF LAMB
This is a wonderful way to flavour and enjoy a leg of lamb. Sometimes I cook two the old-fashioned way over fire, and of course you're welcome to do the same if you can, but I've written this recipe for roasting in a standard oven. Get some lovely local lamb from your butcher and get them to bone it, too.
Provided by Jamie Oliver
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees C (400 degrees F). Tear the bread into rough 2-centimeter (3/4-inch) chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10 minutes. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed.
- Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg--or I love it stuffed into a sandwich.
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.
STUFFED LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
- In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
- Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
- Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
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
More about "stuffed leg of lamb middle eastern style recipes"
ROAST LAMB WITH MIDDLE EASTERN SPICES - CHEF TARIQ
From cheftariq.com
Total Time 4 hrs 20 minsCalories 157 per serving
CLASSIC STUFFED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY STUFFED LEG OF LAMB RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SLOW COOKED LAMB SHAWARMA | RECIPETIN EATS
From recipetineats.com
SLOW-ROASTED LAMB SHAWARMA | FEASTING AT HOME
From feastingathome.com
STUFFED LEG OF LAMB WITH BULGAR, MIDDLE EASTERN STYLE
From ilovearabicfood.com
BEST FLAVORFUL MIDDLE EASTERN LEG OF LAMB- AMIRA'S PANTRY
From amiraspantry.com
Ratings 2Calories 258 per servingCategory Dinner, Main Course
- In a food processor, process onions, garlic, tomatoes, bell pepper, lime juice, pomegranate molasses and olive oil.
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE | PUNCHFORK
From punchfork.com
4.4/5 (38)Category Main-DishCuisine Middle-EasternTotal Time 9 hrs 20 mins
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE RECIPE | FOOD …
From foodnetwork.co.uk
Cuisine Middle EasternServings 8
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
From themediterraneandish.com
MIDDLE EASTERN SHREDDED LAMB WITH CHICKPEA PILAF (RICE)
From recipetineats.com
MIDDLE EASTERN LAMB STEW - EATINGWELL
From eatingwell.com
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE – RECIPES NETWORK
From recipenet.org
ROASTED LEG OF LAMB - EVERY LITTLE CRUMB MIDDLE EASTERN SPICED
From everylittlecrumb.com
LEBANESE CHRISTMAS RECIPE: STUFFED BREAST OF LAMB | MIDDLE EASTERN …
From theguardian.com
You'll also love