Herb Stuffed Leg Of Lamb Recipes

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SUN-DRIED TOMATO AND HERB STUFFED LEG OF LAMB



Sun-Dried Tomato and Herb Stuffed Leg of Lamb image

This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/8 kg leg of lamb, de-boned and sliced open ready to stuff
0.5 (130 g) packet sage and onion seasoned stuffing mix, made up
1 shallot, chopped finely
5 garlic cloves, 3 crushed, 2 sliced thinly
1 tablespoon rosemary, chopped finely
8 sun-dried tomatoes, chopped finely
sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)

Steps:

  • Pre-heat oven to 180 degrees Celsius.
  • Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).
  • Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.
  • In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.
  • Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.
  • Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.
  • Let meat stand before slicing.

Nutrition Facts : Calories 635.6, Fat 37.8, SaturatedFat 16.1, Cholesterol 184.4, Sodium 470.6, Carbohydrate 16.8, Fiber 1.1, Sugar 2.9, Protein 53.8

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.

HERB STUFFED LEG OF LAMB WITH PIMENTO SAUCE



Herb Stuffed Leg of Lamb with Pimento Sauce image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 (6 pound) boneless leg of lamb, with shank
Salt and freshly ground black pepper to taste
3 tablespoons pureed garlic
2 tablespoons chopped chipotles (canned)
1/2 cup chopped fresh oregano
2 tablespoons olive oil
Pimento Sauce (recipe follows)
2 tablespoons olive oil
5 shallots, finely sliced
1/2 cup mushrooms, sliced
3/4 cup dry white wine
5 cups lamb stock or beef broth
1 teaspoon tomato paste
3 tablespoons pimento or roasted red pepper pureed in a blender
1 teaspoon pureed garlic
1 tablespoon unsalted butter, cold
Salt and freshly ground pepper to taste

Steps:

  • Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
  • Preheat oven to 375 degrees. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Puree whole garlic cloves with a little olive oil in a food processor. Add canned chipotles and blend into a paste. Spread the paste on the lamb and cover with the oregano. Roll meat to enclose stuffing and tie with string at 1inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
  • Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted to the center should read 160 to 165 degrees or a thin blade knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Top with Pimento Sauce.
  • By removing the center bone, leg of lamb is much easier to carve and serve to guests.
  • Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add wine, turn heat to high, and reduce by half. Add stock and reduce again by a quarter. Whisk in tomato paste, pimento puree and garlic. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve.

HERB-STUFFED LEG OF LAMB



Herb-Stuffed Leg of Lamb image

Categories     Herb     Lamb     Roast     Easter     Spring     Chive     Parsley     Gourmet

Yield Makes 10 servings (as part of larger meal)

Number Of Ingredients 9

1 1/2 cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 1/2-pound) boneless leg of lamb*
1 tablespoon plus 3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 tablespoons olive oil
Special Equipment
kitchen string; an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
  • Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
  • Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
  • *Available at most supermarkets.

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

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

This is a wonderful way to flavour and enjoy a leg of lamb. Sometimes I cook two the old-fashioned way over fire, and of course you're welcome to do the same if you can, but I've written this recipe for roasting in a standard oven. Get some lovely local lamb from your butcher and get them to bone it, too.

Provided by Jamie Oliver

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10

150 grams (5 ounces) stale rustic bread
50 mililliters (scant 1/4 cup) Prosecco
Olive oil
1 lemon
4 cloves of garlic
1 dried red chilli
1 bunch of fresh mint (30 grams [1 ounce])
4 anchovy fillets in oil, from sustainable sources
1 tablespoon baby capers in brine
1 large butterflied leg of lamb, boned but shank bone left in (2.5 kilograms [5.5 pounds])

Steps:

  • Preheat the oven to 200 degrees C (400 degrees F). Tear the bread into rough 2-centimeter (3/4-inch) chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10 minutes. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed.
  • Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg--or I love it stuffed into a sandwich.

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