STUFFED LEG OF LAMB
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
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
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
ROASTED RACK OF LAMB WITH BASIL HONEY GOAT CHEESE SAUCE.
The rack of lamb comes alive with the sweet sauce!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- 1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight. 3. Preheat the oven to 425 degrees F. 4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 6. Slice the lamb in between the bones and serve with the goat cheese sauce.
Nutrition Facts : Calories 611 kcal, Carbohydrate 12 g, Protein 17 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 183 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
LEG OF LAMB WITH GOAT CHEESE
Make and share this Leg of Lamb With Goat Cheese recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
- Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
- Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.
Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 14.2, Cholesterol 109.6, Sodium 179.2, Carbohydrate 9.4, Fiber 0.1, Sugar 7.6, Protein 28.8
BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE
Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.
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- In a small bowl, mix all the ingredients for the goat cheese spread: goat cheese, 1/4 cup parsley and garlic. Mix to combine and set aside.
- Remove the lamb from elastic netting, discard netting. Rinse and pat dry. Butterfly lamb by cutting small pieces like a book to open up so it is one even flat piece. If there is one area that is a little thicker you can place a piece of plastic on top and pound it thinner so it is all even.
- In a small bowl combine mustard, salt, pepper, 1 tsp parsley, and tarragon and combine will. Generously season the butterflied lamb by slathering on the mustard mixture all over all sides of the lamb.
- On the inner side of the lamb (the less pretty one) along one of the long sides spread a 2 Inch strip of the goat cheese spread.
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- Make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.
- Prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.
- Bring the lamb up to room temperature – it will take around 2-3 hours to lose the chill – then transfer to a metal baking tray.
- Heat the grill to very high (240°C) and cook the lamb for 15 minutes on each side, then rest it for 10 minutes. Meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.
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- Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined.
- Lay the butterflied leg of lamb flat on a cutting board and season generously with salt and pepper.
- Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top. Tie the lamb together using 3-4 pieces of string so it's secured well.
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Cuisine EasterCategory MeatServings 4Estimated Reading Time 6 mins
- In a small bowl, stir together garlic, salt, pepper, goat cheese, rosemary, thyme, and parsley for the stuffed leg of lamb.
- Lay lamb out on a flat work surface. Use a meat mallet to flatten any extra thick areas, if needed. You want the leg to be even thickness.
- Add the goat cheese filling in a mound lengthwise on one side of the lamb. Roll lamb over the stuffing, tucking the ends in as best as you can.
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- To prepare the marinade, add garlic, zest and juice of one lemon, rosemary, and brown sugar to a food processor. Start the processor and gradually add olive oil and blend until thick and emulsified.
- Place the lamb in a large freezer bag and pour the marinade over-top. Shake bag so the meat is thoroughly coated. Place the meat in the refrigerator and marinate overnight up to 24 hours.
- To prepare the stuffing, add olive oil, chopped garlic, and onions to a skillet and saut on the for a few minutes until soft. Add some pine nuts and stir. After a few more minutes, scrape the onions, garlic, and pine nuts mixture into a large bowl.
- Clean the spinach. Bring a large pot of salted water to a boil. Add the spinach to the water for 30 seconds. Remove the spinach and run under cold water. Pat dry. Chop the spinach and add to the pine nut mixture. If using pre-cooked frozen spinach, defrost and squeeze the excess moisture out before placing in the bowl. Add the parsley, goat cheese, dried cranberries, salt, and ground pepper. Stir to combine.
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