Stuffed Lamb Leg


Ask the butcher to remove the bone “whole” leaving the leg uncut, with a pocket for stuffing.  Or purchase a butterflied, leg bone removed, roast – not as neat, but equally good.

A rich stuffing of mushroom, spinach and herbs compliments lamb, a beautiful flavour match, perfect for special occasions.


Ingredients List:

1 2-3 lb (1.5-2kg) boneless lamb leg
Butcher's string
Parchment paper

Stuffing:

2 TB (25ml) butter
3 cups (750ml) finely chopped fresh mushrooms (mixture of white, crimini, shitake, if desired)
3 shallots, finely chopped
2 tsp (10ml) rosemary leaves, finely chopped
1 pkg 300g frozen spinach well drained, or, 1cup (250ml) cooked spinach
2 eggs, beaten

 


Preparation & Directions:

Stuffing:

  • Pat lamb leg dry and let stand at room temperature for 30 min
  • In a large skillet, melt butter and add mushrooms,shallots & rosemary
  • Cook, stirring over medium heat until liquid has absorbed and mushrooms brown slightly
  • Add cooked spinach
  • Stir egg into mushroom mixture, remove from heat to cool
  • Mixture should be compact and thick

 

To Stuff & Roast

Pre heat oven to 350F (180C)

  • Working on a clean surface place roast on top of piece of parchment paper at least twice the size of the roast (if butterflied fat side down)
  • Fill cavity of leg tightly with stuffing, if butterflied pat well onto cut surface
  • Roll butterflied roast with stuffing to form a large “football” tie loosely with string to secure
  • Tightly fold parchment around roast, and tie with string, securing the ends so that the stuffing does not fall out while roasting
  • Place on a rack in roasting pan and roast for 1 hr
  • Cut string and open top part only of parchment and return roast to oven to brown for approx 20 -30 min
  • Check internal temperature often with a meat thermometer
  • When internal temp is 140F (60C) remove from oven and let stand for 20 min on a platter
  • Meanwhile strain pan juices and reheat
  • Remove parchment paper and slice on a platter and serve with pan juices


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Note: a meat thermometer is a must for this roast

Time: Prep 30 min
Cook 2 hrs until 140F (60C) including resting time

Serves: 6 – 8 servings

Serve Sugg: Roasted vegetables, such as, leeks, squash, potatoes, carrots, etc