Best Boneless Leg Of Lamb With Mint Pine Nut Currant Stuffing Recipes

BONELESS LEG OF LAMB WITH MINT, PINE NUT & CURRANT STUFFING

Steps:

• In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight.
• When ready to roast the lamb, drain the currants; discard the Port.
• Position a rack in the lower middle of the oven and heat the oven to 400*F.
• In a large bowl, mic the bread crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper, add the beaten eggs and mix well.
• Until the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim off any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat.
• Roll the lamb tightly, from one short end to the other, and tie the roast snugly at 1 inch intervals with kitchen twine.
• Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up on a rack in a small roasting pan. Gather any stuffing that has escaped and poke it back in at the ends of the lamb roll. Roast until an instant read thermometer inserted into a thick part of the roast reads 125*F to 130*F for medium rare (60 to 70 minuttes). Let rest for 15 minutes, then carve into medium thin slices.

STUFFED LEG OF LAMB

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

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.

EASY LEG OF LAMB

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
• Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.