Mozzarella Stuffed Leg Of Lamb Recipes

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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.

SLOW COOKER LEG OF LAMB



Slow Cooker Leg of Lamb image

Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!

Provided by Kristin88

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 6h15m

Yield 8

Number Of Ingredients 11

1 small lemon
2 tablespoons chopped fresh rosemary
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
1 (3 pound) leg of lamb
½ cup vegetable broth

Steps:

  • Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
  • Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 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

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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