Rolled Leg of Lamb w/ Stuffing

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A nicely seasoned rolled leg of lamb.

Ingredients

  • 5 shallots
  • 8 mushrooms
  • 5 kalamata olives
  • 1 can artichoke hearts
  • 4 green onions/scallions
  • 1/2 Tbsp butter
  • 1 bulb garlic (broken into individual cloves and peeled)
  • 1 tsp ground coriander
  • 1 tsp cracked black pepper
  • 1/2 tsp cumin
  • 6 mint fresh leaves
  • 1 Tbsp olive oil
  • 2 Tbsp fresh rosemary
  • Splash of red wine vinegar
  • 1 small joint leg of lamb, deboned and butterflied (If using whole leg of lamb, double all ingredients.)

Directions

  1. Preheat oven to 325 degrees.
  2. Saute shallots, mushrooms, olives, artichokes, and green onions in butter until the shallots start to turn translucent.
  3. Combine garlic, coriander, pepper, cumin, mint, olive oil, rosemary, and vinegar in a food processor unil finely chopped.
  4. Add ingredients from food processor to sauteed mixture and stir well.
  5. Score the inside of the lamb in a 2" grid pattern, penetrating about halfway through thickness of meat.
  6. Spread mixture evenly across inside of lamb, roll lamb, and tie with butcher's twine.
  7. Roast lamb until it is 10 degrees lower than these temperatures for desired doneness: 110 degrees F for rare, 120 degrees F for medium-rare, and 145 degrees F for medium-well – about 30 minutes per pound for medium-rare. Be sure to check temperature at least 20 minutes before estimated completion time.

This recipe was submitted by rjp on January 14, 2005.

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