LAMB LEG STUFFED WITH HERBED LEEK DRESSING
Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h47m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven 450 degrees F (230 C).
- In a large skillet, melt butter over medium heat.
- Add leaks and garlic and cook, stirring until most of the liquid evaporates.
- Stir in thyme, sage, rosemary, salt and pepper.
- Remove from heat and allow to cool.
- Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
- Sprinkle with salt and pepper.
- Spread with leek mixture, leaving small border all around the edges.
- Starting with the long side, roll lamb up, tucking in ends.
- Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
- Place seam side down on rack in shallow roast pan.
- Brush all over with oil, sprinkle with salt and pepper.
- Pour 1 cup (250 mL) water into the pan.
- Add carrots and onion.
- Place in preheated oven and cook for about 15 minutes.
- Reduce oven temperature to 325F (160C).
- Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
- Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
- Skim any fat from pan juices; add wine and stock to pan.
- Bring to boil.
- Strain into small saucepan.
- Bring liquid to a boil.
- Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
- Cook over medium heat, stirring until well thickened.
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Mudassir Moosani
[email protected]I made this recipe for my family and they loved it. The lamb was cooked perfectly and the dressing was flavorful and aromatic. I would definitely recommend this recipe.
gloria lovely
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful, and the dressing was delicious. I will definitely be making this again.
sesugh dennis
[email protected]This recipe is a great way to use up leftover lamb. The dressing is a great way to add flavor and moisture to the lamb.
Umar Khalid
[email protected]I love the combination of lamb and leeks in this recipe. The lamb is so tender and the leeks add a nice bit of flavor.
Thompson Tomilee
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb is so tender and flavorful, and the dressing is delicious.
Loreen Anyango
[email protected]I've made this recipe several times and it always turns out great. It's a great dish for a special occasion dinner.
Onik King
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the lamb and the dressing. I will definitely be making this again.
Ashma Gurung
[email protected]This recipe was a bit bland for my taste. I added some extra herbs and spices to the dressing to give it more flavor.
Salma Abdussalaam
[email protected]I found the lamb to be a bit dry. I think I overcooked it. The dressing was good, but I would have liked it to be more flavorful.
Harriet Sam
[email protected]This recipe was a bit too complicated for my taste. There were a lot of steps and ingredients, and it took a long time to make. The end result was good, but I don't think I'll be making this again.
Sofi Haroon
[email protected]I love lamb and this recipe did not disappoint. The lamb was tender and juicy, and the dressing was flavorful and aromatic. I would definitely recommend this recipe to anyone who loves lamb.
Kasi Khan
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and turned out great. The lamb was cooked perfectly and the dressing was simple but flavorful. I'll definitely be making this again.
Miald Nadire
[email protected]I made this recipe for a special occasion dinner and it was a huge success. The lamb was perfectly cooked and the dressing was delicious. My guests raved about it.
forever free
[email protected]This dish was a bit time-consuming to make, but it was well worth the effort. The lamb was fall-off-the-bone tender and the dressing was flavorful and aromatic. I would definitely recommend this recipe.
Collen Gatsi27
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so moist and delicious, and the dressing was amazing. I'll definitely be making this again.
Harchand Mal
[email protected]This recipe was a hit! The lamb was so tender and flavorful, and the herbed leek dressing was the perfect complement. I will definitely be making this again.