Gordon Hamersleys Boned Stuffed Leg Of Lamb Recipes

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GORDON HAMERSLEY'S BONED STUFFED LEG OF LAMB



Gordon Hamersley's Boned Stuffed Leg Of Lamb image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 1h

Yield Eight servings

Number Of Ingredients 20

1 8-pound (approximately) leg of lamb (weighed with the bone), boned and butterflied
Bones from the lamb
1/2 large onion, unpeeled
2 carrots, scrubbed but unpeeled
2 stalks of celery, with leaves
1 1/2 tablespoons tomato paste
1 1/2 cups dry red wine
Approximately 3 cups water or chicken stock
4 cloves garlic
1 bay leaf
6 whole peppercorns
1 bunch green kale
3 tablespoons, plus 1/4-cup, olive oil
3 sweet red peppers
3 ounces jumbo Kalamata olives, pitted (about 18 olives)
1 shallot
1 teaspoon dried thyme
1 teaspoon dried oregano
Kosher salt
Cracked black pepper

Steps:

  • Preheat the oven to 375 degrees. Place the lamb bones in a roasting pan and roast for about 45 minutes. Roughly chop the unpeeled onion, the carrots and the celery and add to the roasting pan with the tomato paste. Mix to distribute the vegetables and coat them with tomato paste and fat from the lamb. Return to the oven and roast an additional 15 minutes.
  • Remove bones and vegetables from the pan and place them in a stock pot that is just large enough to hold them comfortably. Deglaze the roasting pan with the red wine over high heat and add to the stock pot. Then add enough chicken stock or water to just cover the bones in the pan. Bring to a boil, skim any scum that rises and add a pinch of salt, two cloves of garlic, the bay leaf and peppercorns. Lower the heat to simmering, partially cover the stock pot and simmer for at least two hours. At the end of this time, the stock should have a destinctive lamb flavor.
  • Remove stock from the heat and strain through a coarse sieve. Return strained stock to the pan and cook briskly to reduce and thicken the stock. You should have about four cups of sauce when it is reduced.
  • While the sauce is cooking, clean and rinse the kale, stripping the leaves from the ribs. Discard the ribs. In a saute pan over medium high heat saute the kale in three tablespoons of olive oil until it is softened but still a little crisp to the bite. (You may need to add a bit of water to keep the kale from burning.) Remove from the heat and set aside.
  • Roast the red peppers over a gas flame, an electric grill or in a preheated broiler, turning until the outsides are blackened. Place in a paper bag for about 15 minutes to soften the skins. Then peel the peppers, discard the seeds and inner membranes and cut in thick slices.
  • Roughly chop the olives together with the peeled shallot and remaining garlic cloves. Mix in dried herbs.
  • Spread the butterflied lamb out on a countertop, skin side down. If the butcher has left the nugget of fat on the inside of the leg, remove and discard it. Layer the kale over the lamb, then layer the strips of red pepper over that. Sprinkle the olives, garlic and shallot pieces over the pepper strips, then sprinkle salt and cracked black pepper and about half the one-quarter cup of olive oil over the vegetables.
  • Roll the lamb leg, securing the stuffing, and tie it in several places with butcher's twine, tucking in the loose flaps at both ends. The result will be a long cylinder.
  • Preheat the oven to 400 degrees. Place the lamb roll on a rack in a roasting pan and roast for exactly one hour. Remove from the oven and set aside to rest for 15 minutes. Carve in thick (one-half to three-quarter-inch) slices and serve on heated plates with a little of the hot sauce. Pass the rest of the sauce in a sauce boat.

Nutrition Facts : @context http, Calories 916, UnsaturatedFat 31 grams, Carbohydrate 16 grams, Fat 58 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 23 grams, Sodium 1668 milligrams, Sugar 6 grams

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 7

6 pound boned leg of lamb
Salt and freshly ground black pepper, to taste
3/4 cup fresh bread crumbs
1/4 cup olive oil
3 tablespoons minced garlic
1/2 cup freshly grated Locatelli (Pecorino Romano)
3 tablespoons minced fresh parsley leaves

Steps:

  • Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
  • In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
  • Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
  • Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Provided by Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

4.5-5 pound boneless leg of lamb
Smashed peeled garlic
1 to 2 teaspoons chopped fresh rosemary
Stuffing (see recipe above)
1/4 cup red wine
3/4 cup brown stock or beef broth
1 pound peeled, seeded and chopped tomatoes
1 tablespoon slivered pitted olives
Chopped parsley

Steps:

  • 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.

BONELESS LEG OF LAMB



Boneless Leg of Lamb image

Prep for our Boneless Leg of Lamb recipe in just 15 minutes! Then continue with the Boneless Leg of Lamb recipe for a tasty stuffed leg of lamb dish.

Provided by My Food and Family

Categories     Lamb

Time 1h35m

Yield 18 servings

Number Of Ingredients 7

1 Tbsp. olive oil
1 pkg. (6 oz.) portobello mushrooms, chopped
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix
1 cup KRAFT Shredded Mozzarella Cheese
1 boneless leg of lamb (5-1/2 lb.), butterflied
1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. fresh rosemary, chopped

Steps:

  • Heat oven to 425°F.
  • Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 5 min. or until mushrooms are tender and liquid is cooked off. Cool slightly.
  • Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
  • Place lamb, cut side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Pour dressing over lamb; sprinkle with rosemary.
  • Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

BONED LEG OF LAMB STUFFED WITH TAPENADE



Boned Leg of Lamb Stuffed with Tapenade image

A tapenade of Nicoise olives, capers, anchovies, and garlic imparts regional French flavors to roasted lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

3/4 cup Nicoise olives, pitted
3/4 cup whole almonds
6 anchovy fillets
3 tablespoons capers, rinsed
1 head garlic, cloves separated
3 tablespoons olive oil
1 butterflied leg of lamb (5 to 6 pounds), trimmed of excess fat
Coarse salt and freshly ground pepper
3/4 cup all-purpose flour
2 large eggs, lightly beaten
1 cup plain breadcrumbs, preferably homemade
1 cup dry white wine
1 to 1 1/2 cups homemade or low-sodium canned chicken stock

Steps:

  • Preheat oven to 400 degrees. Make tapenade: In a food processor, combine olives, almonds, anchovies, capers, 3 garlic cloves and 1 1/2 tablespoons oil. Process to form a smooth paste, scraping down sides of bowl as needed, about 2 minutes.
  • Season both sides of lamb generously with salt and pepper. Lay meat on a clean work surface, skin side down. Spread tapenade over the top. Starting with one short end, roll up lamb in the shape of a football; secure with twine.
  • Place the flour on a plate; season with salt and pepper. Place eggs and breadcrumbs separately on two plates. Dredge lamb first in flour, then dip in egg, letting excess drip off. Dredge in breadcrumbs.
  • Place lamb in a small roasting pan, and surround with remaining garlic cloves, 1/2 cup white wine, and 1/2 cup chicken stock. Drizzle remaining 1 1/2 tablespoons oil directly over lamb.
  • Roast in oven until the internal temperature of the lamb reaches 130 degrees on a meat thermometer for medium-rare, 1 1/4 to 1 1/2 hours. If roasting pan becomes too dry, add up to 1/2 cup chicken stock as needed to keep garlic from burning.
  • Transfer lamb to a cutting board, and remove and discard twine; let lamb rest 10 minutes before slicing. Set garlic aside, and pour pan juices from roasting pan into a small bowl, skimming off fat that rises to the top.
  • Make sauce: Place roasting pan over medium heat. Return skimmed cooking juices to pan, and add remaining 1/2 cup wine and 1/2 cup chicken stock. Using a wooden spoon, scrape up any brown bits from the bottom of the pan as the sauce gently boils. Pass sauce and garlic through a fine sieve into a small saucepan, pressing with the spoon to extract as much garlic as possible.
  • Bring liquid to a boil over medium-high heat; reduce heat, and simmer gently, 1 minute. Season with salt and pepper, and serve hot with sliced lamb roast.

STUFFED GREEK LEG OF LAMB



Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories     World Cuisine Recipes     European     Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
  • Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
  • Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA



Boneless Leg of Lamb Stuffed with Swiss Chard and Feta image

Categories     Garlic     Lamb     Vegetable     Roast     Easter     High Fiber     Feta     Red Wine     Chard     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 pound Swiss chard, the stems discarded and the leaves chopped coarse
6 large garlic cloves, sliced thin lengthwise
3 tablespoons olive oil
1/4 pound Feta, crumbled (about 3/4 cup)
an 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)
1 1/2 teaspoons crumbled dried rosemary, or to taste
1 onion, sliced
1 cup dry red wine
1 1/2 cups beef broth
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments

Steps:

  • Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
  • Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
  • Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
  • While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
  • Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

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