Holiday Parsley, Sage, Rosemary & Thyme Stuffed Lamb Leg

SunGold Stuffed Lamb Leg

Prep Time: 30 minutes | Total Time: 3 hours | Serves: 6 to 8

Description:

Ask for a tunnel-boned leg of lamb of at least 5 pounds (2.5 kg). This is a specification SunGold commonly makes as it makes an ideal carving roast and can be stuffed with a variety of pairings.

Always fabulously tender, Sungold Alberta lamb is a flavourful and memorable alternative to the seasonal turkey and beef roasts. Add favourite holiday vegetables such as Brussels Sprouts and little potatoes to roast along side during the last 30 minutes of cooking time.

Ingredients List:

  • 5 lb (2.5 kg) SUNGOLD short cut, tunnel boned lamb leg
  • ? lb. (350kg) mildly seasoned lamb or turkey sausage
  • 2 stalks, celery, finely sliced
  • 1 small onion, finely diced
  • 1 crisp apple, cored and chopped
  • 2/3 cup (100g) toasted filberts (hazelnuts)
  • 1 cup (250 mL) moist fresh bread crumbs
  • 1 tsp (5 mL) ground sage
  • 1 tsp (5 mL) crushed dried rosemary leaves
  • 1 tsp (5 mL) dried thyme leaves
  • ? cup (125 mL) chopped fresh parsley or 1 Tbsp (15 mL) dried
  • 1 cup (250 mL) frozen cranberries
  • Butchers twine or white utility string

Preparation & Directions:

  • Pat any excess moisture from the lamb leg and trim interior of the boned tunnel of any large pieces so there is a smooth round opening. Set aside.
  • Remove casing from sausage.
  • In a large skillet, over medium heat, brown meat, breaking up large pieces.
  • Add celery, onion and apple and cook until meat is cooked no longer pink.
  • Meanwhile, in a 300F (150C) oven toast filberts for 5 minutes, watch carefully to avoid burning.
  • Cool and rub filberts between 2 paper towels, or in a tea towel to remove skins.
  • Pre heat oven to 375F (190C).
  • In a food processor whir filberts to chop finely. Add bread crumbs, sage, rosemary, and thyme.
  • Whir to combine. Remove to a large mixing bowl.
  • Stir in sausage mixture, fresh parsley and cranberries.
  • Place roast on a plate so one open end is on the plate.
  • Firmly press stuffing mixture into the cavity, the stuffing will be very dense.
  • Tie with string once around the whole leg, and twice across the stuffing mixture. Place any remaining stuffing in an ovenproof dish.
  • Place roast on a rack, with the stuffing exposed on both sides. Extra stuffing can be baked during the last half of the roasting time.
  • Roast for 20 minutes per pound, (35 minutes per kilogram), an inserted thermometer should read 140F (60C).
  • Remove roast to a carving platter, cover with foil and let rest for 10 minutes.
  • Remove stuffing, keep warm.
  • Carve lamb across the grain.
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Stuffed Lamb Leg

SunGold Stuffed Lamb Leg

Prep Time: 30 min | Cook Time: 2 hrs until 140F (60C) including resting time | Serves: 6  8 servings

Note: a meat thermometer is a must for this roast

Description:

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

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

Curry Lime Kabobs

SunGold Curry Lime Kabobs

Prep Time: 15 minutes | Total Time: 4 hours or overnight to marinate | Serves: 4

Description:

Serve with a grated carrot salad, warm Naan and Raita (yogurt, cucumber and garlic dip) for a simple and unique dinner.

Use bamboo skewers for moist, medium rare results, as bamboo does not heat up and cook the meat internally.

Ingredients List:

  • 1 lb (500g) 1 inch (2.5 cm) cubed ?SUNGOLD lamb sirloin or leg
  • 1 fresh lime, zested and juiced
  • 1 Tbsp (15 mL) Garam Masala, or mild Indian curry paste
  • 1 Tbsp (15 mL) canola oil
  • 8 soft figs, or dates, or apricots, chopped
  • 1 large red or yellow pepper, seeded and cut into 1 inch (2.5 cm) squares

Preparation & Directions:

  • In a blender or food processor blend lime zest, lime juice, masala, oil and chopped dried fruit until a smooth, soft paste. If the fruit is very dry, a little water may be required.
  • Place meat in a large plastic bag with the paste, seal, and with your hands combine so that the paste covers the lamb cubes completely.
  • Place in the refrigerator to marinate at least four hours, or overnight.
  • Thread the lamb evenly between 8 skewers, alternating squares of sweet pepper between the marinated lamb cubes.
  • Heat a grill pan, or BBQ grill to medium high.
  • Cook until browned on all sides, about 8 minutes per skewer.

Western Style BBQ Sauce for Lamb Steaks

SunGold Western BBQ Sauce for Lamb Steak

Prep Time: 15 minutes | Total Time: 40 minutes | Serves: 4 to 6

Description:

This fresh bbq sauce has a bit more acidity which compliment’s the juicy smokiness of barbecued lamb particularly well. Whether you prefer leg steaks, lamb sirloin or chops, grill to desired doneness and serve with baked potatoes, corn and beans for a western feast.

Ingredients List:

  • 4 to 6 300g each SUNGOLD lamb leg or sirloin steaks, or 8 large loin chops
  • Salt and pepper
  • 1 cup (250 mL) home made or canned plain tomato sauce
  • 4 cloves garlic, minced
  • 2 Tbsp (30 mL) molasses
  • 2 tsp (10 mL) chilli powder
  • 2 tsp (10 mL) cumin
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) canola oil
  • ? tsp (2 mL) ground chipotle pepper, or red pepper flakes

Preparation & Directions:

  • Season lamb with salt and pepper and let rest while preparing the bbq sauce.
  • In a mixing bowl whisk tomato sauce, garlic, molasses, chilli, cumin, Dijon, oil and chipotle.
  • Set aside 1/3 of the sauce to serve with steaks once cooked. This will prevent any cross contamination between the basting sauce and the steaks as they cook.
  • Over a medium high barbecue flame or grill pan cook steaks for 3 minutes on one side.
  • Turn and baste sauce on the cooked side, grill for 2 to 3 minutes, turn, and baste.
  • Continue turning steaks and basting lightly for 2 to 3 minutes, just until sauce begins to char and steak reach desired doneness, about 5 minutes per side for medium rare.
  • Remove from heat, and allow to rest a few minutes before serving.
  • Serve with warmed reserved sauce.

Garlic Infused Whole Lamb Leg

SunGold Garlic Infused Whole Lamb Leb

Prep Time: 30 minutes | Total Time: 2 hours | Serves: 6 to 8

Description:

Straight up roasted lamb leg, cooked to medium rare with garlic and herbs is beautifully presented at the table, ready to carve. Serve with your favourite roasted vegetables and Brown Butter Rice spiked with dried apricots and toasted pecans.

Ingredients List:

  • 6-7 lb (3 kg) SUNGOLD short cut semi boneless lamb leg
  • 1 head garlic, broken into cloves and cut into thin slivers
  •  cup (50 mL) olive oil
  • Coarse salt and fresh grated pepper
  • 4 each sprigs of fresh rosemary, thyme, sage, savoury
  • Butchers twine or white utility string
  • Aluminum foil

Brown Butter Rice with Apricots and Pecans

  • 2 cups (500 mL) cooked brown rice
  • 1/3 cup (75 mL) butter
  • 3 ? 4 shallots, thinly sliced
  • 2 stalk celery, thinly sliced
  • 1 cup (250 mL) pecan halves, toasted
  • ? cup (125 mL) dried apricots, quartered
  • 1 tsp (5 mL) dried or fresh thyme leaves
  • ? tsp (2 mL) ground white pepper or fresh ground black pepper

Preparation & Directions:

  • Preheat oven to 350F (180C).
  • With a small sharp knife, make incisions of various depth into the muscle of the leg and insert a sliver of garlic. Continue until all garlic slivers have been inserted approximately 20 or 30.
  • Rub leg with oil, salt and pepper.
  • Lay sprigs of fresh herbs evenly around the lamb leg. Tie down to secure with string.
  • Place on a roasting rack in a shallow pan and roast for 1 hour.
  • Cover roast with foil and continue roasting until inserted meat thermometer reaches 140F (60C) for medium rare.
  • Keep roast covered and allow to rest for 15 minutes.
  • Carve across the grain, downwards toward the bone, to serve.

Brown Butter Rice with Apricots and Pecans

  • Prepare brown rice according to directions. This can be done ahead and refrigerated.
  • In a deep large saucepan on medium LOW heat, slowly melt butter until it begins to foam. Allow butter to bubble, watch the heat so the butter does not burn, but browns slowly. The butter will separate into a golden clear liquid and darker milk solids.
  • Strain solids and return butter liquid to pan.
  • Add shallots and celery, and cook just until translucent and hot.
  • Stir in apricots, toasted pecans, thyme and pepper.
  • Cover and keep warm for 30 minutes before serving, to allow flavours to develop.

Porchetta Style Leg of Lamb

Prep Time: 15 minutes | Cook Time: 60 minutes | Serves: 4 to 6

Description:

Marinated in bold Italian herbs and spices, this lamb porchetta is great served in sandwiches.

Ingredients List:

  • 1 SunGold Half-Cut Tied Leg Lamb Roast (2 lb/1 kg)
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh sage
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1 tsp (5 mL) fennel seeds, crushed
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 1/4 tsp (1 mL) red pepper flakes

Preparation & Directions:

  • Stir together oil, sage, rosemary, fennel, garlic, salt, pepper and red pepper flakes until combined; rub all over roast.
  • Refrigerate in airtight container for at least 1 hour or overnight.
  • Preheat oven to 400F (200).
  • Place roast on rack in roasting pan; roast for 50 to 60 minutes for medium-rare or until instant-read thermometer inserted into thickest part of meat without touching bone registers internal temperature of 145F (63C), or cook to desired doneness.
  • Transfer lamb to cutting board.
  • Cover loosely with foil; let rest for 15 minutes before slicing.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160?F (71C) or 165F (74C) for medium-well.
  • Serve lamb in crusty buns with arugula, mayonnaise, roasted red peppers and fontina cheese.

Nutrition Facts?(Per 1/6 recipe)

  • Calories 310
  • Fat 19g
  • Cholesterol 110mg
  • Sodium 470mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 33g

Spinach Goat Cheese and Pine Nut Stuffed Lamb

Prep Time: 15 minutes | Cook Time: 2 hours | Serves: 10 – 12

Description:

Serve this tasty stuffed lamb for any holiday and win rave reviews from family and friends.

Ingredients List:

  • 1 SunGold Boneless Leg, Tunnel Boned (4 to 5 lb/2 to 2.25 kg)
  • 1/4 cup (60 mL) olive oil, divided
  • 3 garlic cloves, minced, divided
  • 5 oz (150 g) baby spinach
  • 1 1/2 tsp (7 mL) salt, divided
  • 3/4 tsp (4 mL) pepper, divided
  • 1/4 cup (60 mL) toasted pine nuts
  • 2 tbsp (30 mL) finely chopped sun-dried tomatoes
  • 2 tbsp (30 mL) finely chopped pitted black olives
  • 2 tbsp (30 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh basil
  • 1/4 cup (60 mL) finely crumbled goat cheese
  • Lemon wedges (optional)

Preparation & Directions:

  • Heat half of the oil in large skillet set over medium heat; cook half of the garlic for about 1 minute or until softened and fragrant.
  • Add spinach and 1/4 tsp (1 mL) each salt and pepper; cook for 3 to 5 minutes or until wilted.
  • Let cool completely.
  • Squeeze out excess moisture and transfer to bowl.
  • Stir in pine nuts, sun-dried tomatoes, olives, parsley and basil until combined; stir in goat cheese.
  • Preheat oven to 400F (200C).
  • Pat lamb dry with paper towel.
  • On clean work surface or baking sheet, lay lamb flat.
  • Sprinkle with 1/4 tsp (1 mL) each salt and pepper.
  • Spoon stuffing along centre of meat, leaving 1-inch (2.5 cm) border all around.
  • Tightly roll up lamb into log shape; tie with butcher string to secure.
  • Rub lamb with remaining oil, garlic, salt and pepper.
  • Place lamb on rack in roasting pan; roast for about 90 minutes for medium-rare, or until instant-read thermometer inserted into centre registers internal temperature of 145F (63C), or cook to desired doneness.
  • Tent with foil; let stand for 10 minutes.
  • Remove string and slice.
  • Serve with lemon (if using).

Tips:?

  • For medium doneness, cook lamb to internal temperature of 160?F (71C) and 165F (74C) for medium-well.
  • Serve lamb with roasted root vegetables, such as roasted potatoes, carrots, parsnips and beets.
  • If you are a fan of goat cheese, up the amount of the cheese to 1/3 cup (75 mL).

Nutrition Facts (Per 1/12 recipe)

  • Calories 370
  • Fat 23g
  • Cholesterol 125mg
  • Sodium 420mg
  • Carbohydrate 2g
  • Fibre 1g
  • Sugars 0g
  • Protein 38g

Lamb and Quinoa Power Bowl with Tahini Dressing

Lamb Quinoa Bowl

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 4

Description:

Featuring SunGold lamb sirloin roast – this one-dish meal is sure to please. It’s delicious served hot or cold.

Ingredients List:

  • 1 SunGold Lamb Sirloin Roast, cap on (about 1 1/4 lb/625 g)
  • 3 tbsp (45 mL) za’atar seasoning
  • 2 tsp (10 mL) vegetable oil

Quinoa:

  • 3 cups (750 mL) cooked quinoa
  • 1 cup (250 mL) chopped cucumber
  • 1 large tomato, chopped
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/3 cup (75 mL) finely chopped red onion
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon juice

Tahini Dressing:

  • 1/4 cup (60 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Pat lamb dry with paper towel; rub with za’atar seasoning. Heat oil in large skillet set over medium-high heat; sear lamb, fat side down, for 3 or 4 minutes or until half of the fat has rendered.
  • In small roasting pan, bake lamb for 30 to 35 minutes for medium-rare or until instant-read thermometer inserted into centre of lamb registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness. Let stand for 10 minutes before slicing.

Quinoa:

  • Meanwhile, toss together quinoa, cucumber, tomato, feta cheese, red onion, olive oil and lemon juice.

Tahini Dressing:

  • Whisk together tahini, 1/4 cup (60 mL) water, lemon juice, parsley, garlic and salt.
  • Divide quinoa mixture among 4 bowls. Top with lamb slices and drizzle with Tahini Dressing.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.
  • To cook quinoa, bring 1 cup (250 mL) quinoa and 2 cups (500 mL) water to boil in a small saucepan; reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

Leg of Lamb Nicoise

Leg of Lamb Nicoise on Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour and 20 minutes | Serves: 6

Description:

Full of the flavors of the south of France, this lamb roasts along with veggies bathed in a yummy Provencal-style dressing – perfect for a weekend dinner.

Ingredients List:

  • 1 SunGold Half-Cut Tied Boneless Leg of Lamb Roast (2 lb/1 kg)
  • 1 lb (500 g) baby potatoes, halved
  • 1 lb (500 g) green beans
  • 2 cups (500 mL) grape tomatoes
  • 1 cup (250 mL) black olives
  • 6 shallots, peeled and quartered

Herbes de Provence Dressing:

  • 1/3 cup (75 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) herbes de Provence
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) chopped fresh tarragon
  • 1 tsp (5 mL) each salt and pepper

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Herbes de Provence Dressing: In small bowl, whisk together olive oil, garlic, herbes de Provence, Dijon, tarragon, salt and pepper; set aside.
  • Rub roast all over with 3 tbsp (45 mL) dressing. Toss potatoes with 2 tbsp (30 mL) dressing. Toss green beans, tomatoes, olives and shallots with remaining dressing; place on parchment paper-lined baking sheet.
  • Place lamb roast on rack in roasting pan; add potatoes to pan. Roast for 35 minutes. Add baking sheet of vegetables to oven; roast for about 20 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness, and green beans are tender.
  • Transfer lamb to cutting board. Cover loosely with foil; let stand for 15 minutes before slicing.
  • Toss green beans, tomatoes, olives and shallots with potatoes; transfer to serving dish. Arrange lamb over top.

Tip:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 Celsius), and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.

Grilled Mojo Lamb Steaks

Grilled Lamb Steaks

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (+ 4 hours marinating time) | Serves: 4

Description:

This version of the signature marinade of Cuba pairs very well with lamb, keeping the steaks juicy when grilled.

Ingredients List:

  • 1/4 cup (60 mL) orange juice
  • 1/4 cup (60 mL) lime juice
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 tsp (10 mL) packed brown sugar
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 SunGold Bone-in Lamb Leg Steaks

Avocado Salsa:

  • 1 avocado, peeled, pitted and chopped
  • 2 tbsp (30 mL) finely chopped red onion
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1/4 tsp (1 mL) cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Whisk together orange juice, lime juice, cilantro, garlic, jalapeno, brown sugar, oregano, cumin, salt and pepper; pour over lamb in non-metallic container or in resealable plastic bag. Cover or seal; refrigerate lamb for at least 4 hours or up to 6 hours.
  • Preheat grill to medium-high heat; grease grate well. Grill steaks, turning once, for about 8 minutes for medium-rare or until desired doneness.
  • Avocado Salsa: Meanwhile, combine avocado, red onion, lime juice, cilantro, cumin, salt and pepper. Serve with steaks.

Tip:

  • Instead of the salsa, serve the lamb simply with avocado – with a squeeze of lime and chopped cilantro if desired.