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
ARUGULA-STUFFED LEG OF LAMB WITH ROASTED SPRING VEGETABLES
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Lamb Onion Potato Roast Easter Dinner Asparagus Arugula Carrot Spring Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For arugula filling:
- In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.
- For lamb:
- With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.
- Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.
- Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.
- Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.
- Put oven rack in middle of oven and heat oven to 450°F.
- Roast lamb for 30 minutes.
- Prepare vegetables while lamb is roasting:
- Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350°F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130°F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.
- While lamb is standing, increase oven to 450°F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.
- Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.
- Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.
- For sauce:
- Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.
- Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.
- Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables.
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
STUFFED LEG OF LAMB
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
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.
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
- Light the grill, putting the coals all on 1 side.
- Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
- Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
- Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
ROAST LAMB STUFFED WITH APRICOT & MINT
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
Provided by Aidan McGee
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 11
Steps:
- Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
- Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
- Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
- Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium
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Arugula Stuffed Leg of Lamb with Roasted Spring Vegetables Recipes
Arugula stuffed leg of lamb with roasted spring vegetables is a delicious and impressive dish to serve at any dinner party or special occasion. This recipe combines the succulent, tender meat of a leg of lamb with the peppery, fresh taste of arugula and the earthy flavors of roasted vegetables.
Ingredients:
- 1 leg of lamb (about 5-6 lbs)
- 2 cups arugula
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound asparagus
- 1 pound baby potatoes
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, mix together the arugula, minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Set aside.
- Using a sharp knife, butterfly the leg of lamb by cutting the meat down the middle, but not all the way through, until it lays flat. Spread the arugula mixture evenly over the lamb.
- Gently roll the lamb back up and tie it with kitchen twine to hold its shape.
- Place the lamb on a wire rack in a roasting pan and roast for 1 1/2 to 2 hours, until the internal temperature reaches 145 degrees Fahrenheit (for medium-rare) or 160 degrees Fahrenheit (for medium).
- While the lamb is roasting, prepare the roasted vegetables. In a large bowl, toss the asparagus, baby potatoes, carrots, onion, garlic, olive oil, salt, and black pepper. Spread the vegetables out on a baking sheet and roast in the oven for 30-40 minutes, until tender and lightly browned.
- Remove the lamb from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced lamb with the roasted vegetables on the side.
There are a few tips and tricks to keep in mind when making this arugula stuffed leg of lamb with roasted spring vegetables recipe. First, make sure to use a sharp knife when butterflying the lamb so that you don't accidentally cut all the way through the meat. Second, be sure to tie the lamb tightly with kitchen twine to keep its shape and ensure even cooking. Third, don't be afraid to experiment with different herbs and spices in the arugula mixture or mix up the roasted vegetables depending on what's in season or available at your local farmers market.
Overall, this arugula stuffed leg of lamb with roasted spring vegetables recipe is a show-stopping dish that is sure to impress your guests. Its combination of tender meat, fresh greens, and roasted vegetables is the perfect balance of flavors and textures, making it a dish that everyone will want seconds of.
Valuable Tips for Making Arugula Stuffed Leg of Lamb with Roasted Spring Vegetables
Arugula stuffed leg of lamb with roasted spring vegetables is a perfect combination of succulent lamb and fresh spring vegetables. This delectable dish is easy to prepare and is perfect for a dinner party or family gathering. Here are some valuable tips to ensure you create the perfect dish.
Choosing the Right Cut of Meat
The cut of lamb you choose for this recipe is essential in determining the final result. The leg of lamb is ideal for roasting and offers a tender texture with a subtle flavor. The bone-in leg of lamb is a great choice as it imparts natural flavors to the meat while providing additional moisture during the roasting process.
Marinade the Lamb
Marinating the lamb helps to enhance its tenderness and flavor. Before cooking, soak the lamb in a mixture of salt, spices, and olive oil for at least 2 hours. This will impart a layer of rich flavor to the lamb while sealing in its natural moisture.
Prepare the Stuffing
To prepare the stuffing for the lamb, use fresh and high-quality ingredients. Arugula leaves, garlic, olive oil, and lemon juice are perfect ingredients for creating a flavorful stuffing that adds an extra kick to the lamb. Make sure that the arugula is clean, dry, and free of unwanted debris before adding it to the mixture.
Tying the Lamb
To keep the stuffing in place, it is essential to tie the lamb correctly. Use kitchen twine to knot the lamb at regular intervals along the length of the meat. This will help to keep the stuffing in place while roasting the lamb.
Roasting the Lamb
Roasting the lamb requires precise timing and temperature control. Preheat the oven to 375 degrees Fahrenheit and place the lamb on a baking sheet. Cook the lamb for 20 minutes per pound, or until the internal temperature reaches 135 degrees Fahrenheit. Allow the lamb to rest for at least 10-15 minutes before carving to ensure it remains juicy.
Preparing the Vegetables
The roasted spring vegetables are a perfect complement to the arugula stuffed leg of lamb. To prepare the vegetables, choose a variety of fresh spring vegetables such as asparagus, carrots, and new potatoes. Cut the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper. Roast them in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until tender and crispy.
Plating the Dish
When plating the arugula stuffed leg of lamb, arrange the sliced lamb on a large platter and surround it with the roasted spring vegetables. Garnish the dish with additional herbs, lemon wedges, and a sprinkle of sea salt for added flavor and presentation.
Accompaniments
Arugula stuffed leg of lamb with roasted spring vegetables is a complete meal in itself. However, if you want to add more variety to your dinner table, you can serve it with a side of creamy mashed potatoes, a fresh salad or a crusty bread.
Conclusion
Using these valuable tips, you can create an unforgettable arugula stuffed leg of lamb with roasted spring vegetables dish. Remember to use high-quality ingredients, pay attention to timing and temperature, and present the dish beautifully to enhance the overall experience. With the right combination of flavors and textures, you can turn a simple meal into a gourmet masterpiece.