Stuffed Leg Of Lamb Fakdeh Mehshi Khodra Recipes

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.

STUFFED LEG OF LAMB (FAKDEH MEHSHI KHODRA)

Steps:

• Preheat the oven to 400°F. Line a roasting pan with four layers of aluminum foil, each three times the length of the pan, with two layers extending crosswise across the pan.
• Combine the parsley, mint, garlic, carrots, and jalapeño in a medium bowl and stir together. Set aside.
• Lay the lamb flat on a clean work surface. In a small bowl, mix together the allspice, cardamom, nutmeg, cloves, salt, and pepper. Rub this spice mix all over both sides of the lamb. Spoon the reserved herb mixture down the middle of the lamb (there may be too much - pack in as much as possible). Roll the lamb up over the stuffing and secure it with lengths of kitchen string tied around it every few inches.
• Arrange the onions, cinnamon stick, and bay leaves in the foil-lined pan. Sprinkle the vinegar over all. Place the meat on top, and wrap it tightly in the foil. Pour enough water into the pan to fill it to about 1 inch. Bake for 3 hours, adding water to the pan every hour if necessary to maintain the level. The lamb should be very tender and browned.
• Remove the pan from the oven and pour off the water. Carefully open the foil, standing far away from it to avoid the steam. Ladle as much liquid as you can out of the foil and into a small saucepan. Reseal the foil to keep the meat warm. Add the red wine to the broth in the saucepan and bring to a boil over high heat. Whisk in the flour and cook until the sauce is smooth and has thickened a bit, 8 minutes. Remove from the heat.
• Transfer the lamb to a serving platter by sliding two lunch plates underneath it, on either side, to lift it out of the foil. Cut away the string. Arrange the onions around the lamb. Slice the lamb into 1/2-inch-thick pieces, and serve with the red wine sauce on the side.

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.

STUFFED LEG OF LAMB WRAPPED IN PASTRY(BOUTY ARNIOU GHEMISTO ZIM)

Steps:

• For stuffing:.
• Combine all ingredients and blend well.
• Cover and refrigerate.
• For pastry:.
• Disolve sugar and yeast in warm water and let stand until foamy and proofed.
• Combine flour and salt in large bowl.
• Using your hands, rub butter into flour until it is absorbed.
• Make well in the center of flour and pour in yeast and milk.
• Still using hands,push flour from sides of bowl into center and mix to form dough.
• Knead several minutes until smooth.
• Place in lightly oiled bowl and turn to coat.
• Cover with plastic wrap and let stand in warm area until doubled, about 1 hour.
• For lamb:.
• Preheat oven to 450 degrees.
• Set butterflied lamb skin side down on working surface.
• Pound to flatten slightly.
• Mix butter,garlic,salt and pepper to a paste; rub half thoroughly into lamb.
• Spread with stuffing and reshape leg.
• Sew closed with string;tie crosswise at 1 inch intervals and twice around length to hold stuffing.
• Rub outside with remaining butter mixture, then rub with rosemary.
• Set on rack in roasting pan and roast 20 minutes.
• Reduce oven temperature to 350 and roast an additional 40 minutes.
• Let cool, then remove string and brush off excess rosemary.
• * Lamb can be prepared ahead to this point. Wrap in plastic wrap and refrigerate up to 24 hours.Don't start the pastry until you take the lamb out of the refrigerator.
• Lightly oil shallow roasting pan.
• Knead dough once again.
• Roll out enough dough on lightly floured surface to make rectangle 1/4 inch thick, large enough to completely enclose lamb with a 1 inch overlap.
• Set lamb on one end of rectangle.
• Beat yolks with milk and brush some on edges of dough;fold dough over lamb.
• Press seams together; trim and reserve excess dough.
• Set seam side down in roasting pan and brush with some of yolk.
• Preheat oven to 450 degrees. Roll excess dough into long thin ropes. Braid in threes to go around top perimeter of lamb.
• Remaining dough can also be made into smaller and thinner ropes and/or worked into more intricate designs such as leaves,tiny birds, flowers and coiled snakes inside the encircling braid, all symbols of Easter in Greece.
• Brush decorations with yolk mixture.
• Bake until pastry sets, about 15 minutes.
• Reduce oven temperature to 300 degrees and bake an additional 20 to 30 minutes(use a meat thermometer to check doneness).
• Transfer to heated platter and garnish with fresh mint sprigs, if desired.
• Let stand several minutes before slicing.

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.

STUFFED LEG OF LAMB

Steps:

• Heat oven to 200°C.
• Hold the lamb with the flesh side towards you and cut slices about 2cm apart through to the bone-a bit like cutting chops but not through the bone.
• Mix the fresh bread crumbs parsley, garlic, capers, anchovies, lemon rind and oil.
• Using your hands, place stuffing between the slices.
• Tie the leg with string to hold the slices together-this can be a bit tricky, a spare pair of hands makes it easier.
• Scatter rosemary over the leg.
• Place in a baking dish and cook at 180 C for about 2 hours.
• When you carve, instead of slices you end up with tasty, chunky fingers of lamb.
• Enjoy !

STUFFED LEG OF LAMB

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.