Stuffed Leg of Lamb
6 portions
110mThis is a simple dish, but it is impressive. There's just something about a big hunk of meat bound up with butcher's twine that implies that a lot of work was done, maybe even enough work to justify an occasion.
What you will need
3 cloves Garlic
1 sprig Rosemary
2 sprigs Fresh Mint
2 sprigs Fresh Thyme
4 lb Boneless Lamb Leg
Salt
Black Pepper
1 Tbsp Dijon Mustard
Mint Jelly, optional
(Nutritional facts 125 calories, 4.04 g fat, 1.59 g carbohydrates, 20.8 g protein, 61 mg cholesterol, 299 mg sodium)How to cook
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Peel garlic cloves and chop or grate to a fine paste.
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Pick the herbs. Bundle the leaves together and chop them fine.
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Trim away any excess fat from the lamb leg. Slice opened the hole where the bone would have been. Lay the lamb out flat and pound it out with a meat tenderizer. The goal is to shape the leg into a rectangle of relatively uniform thickness.
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Season on both sides with salt and pepper.
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Place the dijon in a small mixing bowl.
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Add the crushed garlic.
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Add the chopped herbs and mix well.
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Spread the herb paste over the inside of the lamb (the side without the fat).
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Roll the leg into a tube, with the fat on the outside, as tightly as possible. Secure it with butcher's twine. Marinate in the fridge overnight.
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Preheat oven to 350°F
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Roast for 45-60 minutes or until you hit an internal temperature of around 140°F. Remove the lamb shoulder from the pan and set it aside to rest for 10 minutes before removing the twine and slicing.
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