Best 6 Gordon Hamersleys Boned Stuffed Leg Of Lamb Recipes

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Indulge in a culinary masterpiece with Gordon Hamersley's Boned Stuffed Leg of Lamb, a dish that tantalizes taste buds with its aromatic flavors and tender texture. This comprehensive guide unveils the secrets behind this exceptional recipe, providing step-by-step instructions, a list of necessary ingredients, and additional tips for achieving perfection. Discover the art of butterflying a leg of lamb, creating a flavorful stuffing, and roasting it to achieve a juicy and succulent result. Elevate your cooking skills and impress your guests with this extraordinary dish, perfect for special occasions or a memorable dinner party.

In addition to the main recipe, this article offers a collection of tempting variations to suit diverse preferences. Explore the zesty flavors of the Provençal Leg of Lamb, where herbs de Provence and sun-dried tomatoes create a vibrant Mediterranean twist. For those seeking a bolder taste, the Moroccan Spiced Leg of Lamb, infused with aromatic spices and preserved lemons, promises an exotic culinary adventure. If you prefer a classic approach, the Roast Leg of Lamb with Garlic and Rosemary offers a timeless combination of flavors that never fails to satisfy.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article provides everything you need to create an unforgettable leg of lamb dish. Prepare to impress your loved ones with these expertly crafted recipes that showcase the versatility and deliciousness of this succulent cut of meat.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Provided by Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

4.5-5 pound boneless leg of lamb
Smashed peeled garlic
1 to 2 teaspoons chopped fresh rosemary
Stuffing (see recipe above)
1/4 cup red wine
3/4 cup brown stock or beef broth
1 pound peeled, seeded and chopped tomatoes
1 tablespoon slivered pitted olives
Chopped parsley

Steps:

  • Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
  • Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
  • Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 7

6 pound boned leg of lamb
Salt and freshly ground black pepper, to taste
3/4 cup fresh bread crumbs
1/4 cup olive oil
3 tablespoons minced garlic
1/2 cup freshly grated Locatelli (Pecorino Romano)
3 tablespoons minced fresh parsley leaves

Steps:

  • Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
  • In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
  • Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
  • Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head garlic, broken into cloves
Kosher salt and freshly ground black pepper
1 (5 to 7-pound) leg of lamb, boned
4 cloves garlic, minced
1 tablespoon freshly chopped thyme leaves
1-ounce dried porcini mushrooms, ground in a spice grinder

Steps:

  • Preheat oven to 350 degrees F.
  • Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack.
  • Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper.
  • Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.
  • Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.

STUFFED GREEK LEG OF LAMB



Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories     World Cuisine Recipes     European     Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
  • Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
  • Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

GORDON HAMERSLEY'S BONED STUFFED LEG OF LAMB



Gordon Hamersley's Boned Stuffed Leg Of Lamb image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 1h

Yield Eight servings

Number Of Ingredients 20

1 8-pound (approximately) leg of lamb (weighed with the bone), boned and butterflied
Bones from the lamb
1/2 large onion, unpeeled
2 carrots, scrubbed but unpeeled
2 stalks of celery, with leaves
1 1/2 tablespoons tomato paste
1 1/2 cups dry red wine
Approximately 3 cups water or chicken stock
4 cloves garlic
1 bay leaf
6 whole peppercorns
1 bunch green kale
3 tablespoons, plus 1/4-cup, olive oil
3 sweet red peppers
3 ounces jumbo Kalamata olives, pitted (about 18 olives)
1 shallot
1 teaspoon dried thyme
1 teaspoon dried oregano
Kosher salt
Cracked black pepper

Steps:

  • Preheat the oven to 375 degrees. Place the lamb bones in a roasting pan and roast for about 45 minutes. Roughly chop the unpeeled onion, the carrots and the celery and add to the roasting pan with the tomato paste. Mix to distribute the vegetables and coat them with tomato paste and fat from the lamb. Return to the oven and roast an additional 15 minutes.
  • Remove bones and vegetables from the pan and place them in a stock pot that is just large enough to hold them comfortably. Deglaze the roasting pan with the red wine over high heat and add to the stock pot. Then add enough chicken stock or water to just cover the bones in the pan. Bring to a boil, skim any scum that rises and add a pinch of salt, two cloves of garlic, the bay leaf and peppercorns. Lower the heat to simmering, partially cover the stock pot and simmer for at least two hours. At the end of this time, the stock should have a destinctive lamb flavor.
  • Remove stock from the heat and strain through a coarse sieve. Return strained stock to the pan and cook briskly to reduce and thicken the stock. You should have about four cups of sauce when it is reduced.
  • While the sauce is cooking, clean and rinse the kale, stripping the leaves from the ribs. Discard the ribs. In a saute pan over medium high heat saute the kale in three tablespoons of olive oil until it is softened but still a little crisp to the bite. (You may need to add a bit of water to keep the kale from burning.) Remove from the heat and set aside.
  • Roast the red peppers over a gas flame, an electric grill or in a preheated broiler, turning until the outsides are blackened. Place in a paper bag for about 15 minutes to soften the skins. Then peel the peppers, discard the seeds and inner membranes and cut in thick slices.
  • Roughly chop the olives together with the peeled shallot and remaining garlic cloves. Mix in dried herbs.
  • Spread the butterflied lamb out on a countertop, skin side down. If the butcher has left the nugget of fat on the inside of the leg, remove and discard it. Layer the kale over the lamb, then layer the strips of red pepper over that. Sprinkle the olives, garlic and shallot pieces over the pepper strips, then sprinkle salt and cracked black pepper and about half the one-quarter cup of olive oil over the vegetables.
  • Roll the lamb leg, securing the stuffing, and tie it in several places with butcher's twine, tucking in the loose flaps at both ends. The result will be a long cylinder.
  • Preheat the oven to 400 degrees. Place the lamb roll on a rack in a roasting pan and roast for exactly one hour. Remove from the oven and set aside to rest for 15 minutes. Carve in thick (one-half to three-quarter-inch) slices and serve on heated plates with a little of the hot sauce. Pass the rest of the sauce in a sauce boat.

Nutrition Facts : @context http, Calories 916, UnsaturatedFat 31 grams, Carbohydrate 16 grams, Fat 58 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 23 grams, Sodium 1668 milligrams, Sugar 6 grams

Tips:

  • Choose the right cut of lamb: A leg of lamb is the ideal cut for this recipe, as it is large enough to accommodate the stuffing and has a good balance of meat and fat.
  • Bone the leg of lamb: Boning the leg of lamb is a relatively easy process that can be done at home. If you are not comfortable doing this, you can ask your butcher to do it for you.
  • Prepare the stuffing: The stuffing for this recipe is made with a combination of ground lamb, sausage, breadcrumbs, herbs, and spices. Be sure to mix the ingredients well and season the stuffing to taste.
  • Stuff the leg of lamb: Once the stuffing is prepared, stuff it into the cavity of the boned leg of lamb. Be sure to pack the stuffing in tightly so that it does not come out during cooking.
  • Roast the leg of lamb: Roast the stuffed leg of lamb in a preheated oven until it is cooked to your desired doneness. The cooking time will vary depending on the size of the leg of lamb and the desired doneness.
  • Let the leg of lamb rest: Once the leg of lamb is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Gordon Hamersley's boned stuffed leg of lamb is a delicious and impressive dish that is perfect for a special occasion. The combination of tender lamb, flavorful stuffing, and crispy skin is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home.

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