Best Herb Stuffed Leg Of Lamb Recipes

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
• Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
• While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

HERB STUFFED LEG OF LAMB WITH PIMENTO SAUCE

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

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

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.

SUN-DRIED TOMATO AND HERB STUFFED LEG 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.

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.

STUFFED LEG OF LAMB

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.