Leg of Lamb with Spinach Walnut Stuffing
Ingredients:
-
3 lb (1.5 kg) boneless butterflied leg of lamb
-
½ tsp (2 mL) pepper
-
¼ tsp (1 mL) salt
-
1 tsp (5 mL) EACH dried oregano and basil
-
3 cup (750 mL) chicken stock
-
¼ cup (50 mL) dry white wine
-
1 tbsp (15 mL) all-purpose flour
Preparation:
Stuffing:
10 oz package (300 g) frozen chopped spinach
1 tbsp (15 mL) butter
½ onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) EACH dried oregano and basil
½ tsp (2 mL) pepper
½ tsp (2 mL) salt
½ cup (125 mL) freshly grated Parmesan cheese
½ cup (125 mL) day old bread crumbs
Thaw spinach and squeeze out excess water, place in bowl. In a frying pan over medium heat, melt butter. Cook onion, garlic, oregano, pepper and salt, stirring occasionally until softened, about 5 minutes. Add to spinach and let cool completely. Stir in cheese, bread crumbs, walnuts, and egg until well combined.
Trim any excess fat from lamb, leaving a thin layer. Place fat side down on work surface. Sprinkle with half of each of the pepper and salt. Spread spinach mixture over lamb leaving a 1 inch (2.5 cm) border. Starting at narrow end, roll up jelly roll style. Tie at 1 inch (2.5 cm) intervals with kitchen string. Rub with oregano, basil, and remaining pepper and salt. Place on greased rack in roasting pan -- pour in wine and 1 cup (250 mL) chicken stock.
Roast in a 325°F (160°C) oven, basting occasionally and adding more of the stock if necessary to maintain level, for 1½ hours or until meat thermometer registers 140°F (60°C) for rare or 160°F (70°C) for medium. Transfer lamb to platter and tent with foil -- let rest for 15 minutes. Remove string and slice ½ inch (1.25 cm) thick.
Meanwhile, stir flour and 2 tbsp (25 mL) of the remaining stock into pan drippings -- cook over medium-high heat, stirring, for 1 minute. Add remaining stock -- bring to boil. Reduce heat and simmer, whisking, for 5 minutes or until thickened slightly -- strain. Serve with lamb.
Show 13 - Great Tastes of Manitoba 2006/07
Courtesy of Manitoba Sheep Association