Lamb Leg Stuffed With Herbed Leek Dressing Recipes

LAMB LEG STUFFED WITH HERBED LEEK DRESSING

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.

STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE

Steps:

• Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
• Light the grill, putting the coals all on 1 side.
• Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
• Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
• Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.

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

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-STUFFED LEG OF LAMB

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
• Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
• Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
• *Available at most supermarkets.

STUFFED GREEK LEG OF LAMB

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.

PEPPER-COATED BONELESS LEG OF LAMB

Steps:

• Untie lamb and unroll.
• With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
• Preheat oven to 350°F
• Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
• Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
• Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
• Roast until done, about 18 minutes per pound.
• Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
• (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

LAMB LEG STEAK WITH MAPLE CHEVRE SHIITAKE SAUCE

Steps:

• Salt and pepper lamb leg steak.
• Grill or broil (approx).
• Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
• Lower heat to low.
• Add diced parts of chevre.
• Continue stirring mixture until cheese is integrated.
• After cheese is fully incorporated into sauce add capers and maple syrup.
• Stir through.
• Serve (I like garlic smashed potatoes and broccoli).