Herb Stuffed Leg Of Lamb
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out
2
Butterfly leg for stuffing
3
Preheat oven to 375 degrees F
4
Lay lamb flat on counter
5
Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat
6
Sprinkle generously with salt and pepper
7
Spread garlic evenly on top, then cover with herbs
8
Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly
9
Shank bone will protrude at one end
10
Generously season outside with salt and pepper
11
Heat oil in a large skillet over high heat
12
Brown lamb on all sides
13
Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done
14
(A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips
15
) Let sit at room temperature about 10 minutes before carving, so juices can run to center
16
Remove strings and slice meat thinly across the roll
17
Serve with Roasted Eggplant and Myzithra Cheese Puree
18
To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F
19
Use leftover meat and puree for pita sandwiches