Mint, cinnamon, currants, lemon - the herb-laden, sweet and spicy flavor of Armenian cuisine is ideal for warming up a crisp autumn evening. From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include marinating time. Posted for ZWT 4.
Provided by JackieOhNo
Categories Long Grain Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate lamb: Remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. Make 12 small incisions in outside surface and insert garlic slivers. Combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. Place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. Let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (If lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
- Make stuffing about 1-1/2 hours before roasting lamb: Melt butter in large saucepan over medium heat. Add onion and celery; saute until tender but not browned, about 4 minutes. Stir in rice, pine nuts and parsley. Reduce heat to low and cook until rice turns opaque, 2-3 minutes. Gradually stir in broth. Stir in currants and pepper to taste. Heat to boiling over high heat. Reduce heat and simmer covered until liquid is absorbed. Remove from heat and add allspice and cinnamon while fluffing rice with fork. Let cool at room temperature about 1 hour.
- Heat oven to 475 degrees.
- Place lamb, fat side down, on work surface. Spoon about 2 cups stuffing into pocket where bones were. Press leg together and tie at 1-inch intervals with kitchen string. Place lamb on rack in roasting pan. Spoon remaining stuffing into small casserole and set aside.
- Roast lamb on rack in upper third of oven until browned, about 15 minutes. Reduce heat to 350 degrees. Carefully pour 1-1/2 cups water into pan. Continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. Fifteen minutes before lamb is done, spoon 1-2 T. pan juices over stuffing in casserole and bake in oven until heated through. Transfer lamb to carving board and let stand 15-20 minutes.
- Spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. Strain into sauceboat and season with pepper.
- Slice lamb 1/2-inch thick and serve with stuffing and pan juices.
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derby smoke505
[email protected]This dish was amazing! The lamb was so tender and the stuffing was so flavorful. I will definitely be making this again.
Avery lolz
[email protected]This recipe was easy to follow and the lamb turned out perfectly. The stuffing was flavorful and moist, and the lamb was cooked to perfection. I will definitely be making this again.
Jamison Vivian
[email protected]The lamb was a bit dry, but the stuffing was delicious.
Oyesha Barriffe
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the stuffing is perfectly seasoned. I highly recommend this recipe.
Shoib Jaan
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the stuffing was flavorful and moist. I will definitely be making this again and again.
Daniel Tochi
[email protected]The lamb was a bit tough, but the stuffing was delicious.
Amikiya Benjamin
[email protected]This was my first time making leg of lamb and it turned out great! The recipe was easy to follow and the lamb was cooked to perfection. I will definitely be making this again.
Les Miles
[email protected]I made this recipe for my family and they loved it! The lamb was so tender and juicy, and the stuffing was perfectly seasoned. I will definitely be making this again.
Alma Akter
[email protected]The lamb was a bit dry, but the stuffing was delicious.
Bilal Alam
[email protected]I followed the recipe exactly and the lamb turned out perfectly. The stuffing was moist and flavorful, and the lamb was cooked to perfection. I highly recommend this recipe.
Rj Rasel Khan
[email protected]This Armenian stuffed leg of lamb was a hit at my dinner party! The meat was so tender and flavorful, and the stuffing was perfectly seasoned. I will definitely be making this again.