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