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    Saturday, June 06, 2015

    Roasted leg of lamb recipe


    For the stuffing
    1 Cup hazelnuts or almonds (peeled)
    1 1/2 Cup cilantro leaves
    1/2 Cup basil leaves
    1 Tablespoon ginger, grated
    1 Tablespoon lemon juice
    1 Cup green olives, pitted
    1/2 Cup olive oil
    2 Tablespoons sugar
    1 teaspoon coriander seeds, ground
    Salt and pepper
    For the leg of lamb
    1 Leg of lamb, deboned (4 to 5 lbs)
    3 Almonds, peeled and halved
    3 Garlic cloves, halved
    1 Whole garlic, roasted
    Vegetables (carrot / celery / onion), cut into large chunks
    Salt and pepper
    1 Cup water
    Sautéed vegetables for serving


    -Blend stuffing’s ingredients using an electric blender until smooth, season with salt and pepper.
    -Preheat the oven to 450 F.
    -Divide the mixture into two equal portions.
    -Flat the leg of the lamb on the working surface, pound it evenly with a meat mallet.
    -Squeeze the roasted garlic and rub the inside of meat to coat. Spread the first portion over the meat, roll and tie with a butcher’s twine.
    -Cut 12 slits, 2cm deep and 2cm long, into the lamb. Press one piece of almond and garlic alternatively into each slit.
    -Season with salt and pepper.
    -Rub the outside of meat with the remainingof the roasted garlic to coat.
    -Place the vegetables in a roasting pan, season with salt and pepper, pourwater. Place the stuffed leg of lamb on top. Cover with aluminum foil.
    -Roast in the pre-heated oven and let cook for 90 minutes. Uncover and continue roasting for 20 minutes more,until the internal temperature is about 130 F.
    -Remove from oven, tent with foil, and allow it to rest for at least 10 minutes.
    -Cut off the string and carve crosswise. Serve with sautéed vegetables.

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    Item Reviewed: Roasted leg of lamb recipe Rating: 5 Reviewed By: Mrs. Chef
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