Cooking Index - Cooking Recipes & IdeasStuffed Sunday Start-Up Leg Of Lamb Recipe - Cooking Index

Stuffed Sunday Start-Up Leg Of Lamb

Type: Lamb
Courses: Main Course
Serves: 8 people

Recipe Ingredients

  For The Stuffing
4 tablespoons 60mlButter
1/4 cup 15g / 0.5ozFinely-minced onion
1/4 lb 113g / 4ozFinely-chopped mushrooms
1 teaspoon 5mlMinced garlic
2 teaspoons 10mlFresh rosemary
1 cup 146g / 5.1ozSoft bread crumbs
1/2 cup 118mlPitted Nicoise olives
1/4 cup 23g / 0.8ozMinced parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  For The Lamb and Sauce
  Boneless leg of lamb - (4 1/2 to 5 lbs)
1   Garlic clove - peeled, smashed
1 teaspoon 5mlChopped fresh rosemary - (to 2 tspns)
1/4 cup 59mlRed wine
3/4 cup 177mlBrown stock or beef broth
1 lb 454g / 16ozTomatoes - peeled, seeded,
  And chopped
1 tablespoon 15mlSlivered pitted olives
  Chopped parsley

Recipe Instructions

For the stuffing, melt the 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry.

Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste. You will have 3 to 4 cups of stuffing.

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

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6663)

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