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I love lamb meat, I would have never said
that as a child growing up in the pre and post war era when times
were tough because in those days we ate what was called mutton,
the meat of a sheep, a cut much older and tougher with a
strong aroma.
Through the years I shied away from older cuts until I tried the
meat from an animal one year old or younger,
(this is what The
Lord instructed his chosen people in Exodus 12 to
eat).
What a difference, there is no comparison... this is
excellent tasting.
easy - make ahead rolled
and stuffed
see more of my easy
Gourmet ideas
Meat Entree Recipes
with photographs Boneless Leg of Lamb
recipe
and photograph created by www.finedinings.com
Sauce Recipe
outstanding, it is delicious!
5 to 7 pound Leg of Lamb,
de-boned and butterflied
1 teaspoon Lemon Pepper
1 teaspoon dried tarragon, chopped
1 teaspoon dried rosemary, chopped
6 cups small size herbed croutons
1/2 cup chicken broth, heated
2 tablespoons butter
3/4 cup onions, chopped
1/3 cup celery, chopped
2 garlic cloves, minced
2 eggs, beaten
1/4 cup fresh parsley, coarsely chopped
1/4 cup fresh basil leaves, rolled and sliced 1/4-inch
10 ounce frozen chopped spinach, thawed and squeezed dry
1/4 cup parmesan cheese, coarsely grated
Lay de-boned and butterflied leg of lamb on a flat surface; sprinkle with lemon pepper,
tarragon and rosemary; set aside. Place croutons in a mixing
bowl, pour chicken broth over mixing well. Set aside.
In a medium sized skillet heat butter over medium heat and saute
onions, celery and garlic until translucent stirring often.
In another bowl blend eggs, parsley, basil leaves, spinach and
parmesan cheese.
Add the onion and spinach mixtures to the
croutons blending well. Spread evenly over the butterflied leg of lamb.
Starting on the long side of the leg of lamb, roll up as tightly as
possible and truss with kitchen string. Place stuffed rolled
lamb leg seam side down on a shallow baking pan.
Insert a meat thermometer in the thickest portion of the meat; roast uncovered at 325° until thermometer registers 130°.
If you prefer more well done meat, roast it longer. Remove
from oven to cool 5 minutes. Slice 1-inch thick and serve.
Wine recommendation:
Cabernet Sauvignon, Merlot
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