Mediterranean Stuffed Leg of American Lamb - Featured Recipe -
Featured Recipes

Mediterranean Stuffed Leg of American Lamb

Categories: Entrees, Lamb
Step 1
1 • Fennel bulb • chopped
2 tbsp • Shallots • minced
1 tbsp • Butter
Salt to taste
Pepper to taste
1 1/2 cup • Sheep’s milk feta • crumbled
1 cup • Pine nuts • toasted
1/4 cup • Kalamata olives, pitted • coarsely chopped
1/4 cup • Mint • chopped
1/4 cup • Parsley • chopped
1/4 cup • Basil • chopped
In a small frying pan, sauté fennel and shallots in butter for 1 minute or until lightly browned; season with salt and pepper. Transfer to a small bowl and cool. Mix well with Feta, pine nuts, olives and herbs; season with pepper.
Step 2
1 tbsp • Olive oil or vegetable oil
Salt to taste
Pepper to taste
Arrange lamb leg on work surface, cut-side up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even

thickness. Remove plastic wrap and generously season both sides of lamb with salt and

pepper. Spread stuffing mixture over meat. Roll up lamb, tucking in ends. Tightly tie

string around roast at 1-inch intervals. In a roasting pan on the stove top, heat oil over high heat. Add roast and sear on all sides, about 6 minutes in all. Place roast on a rack in roasting pan. Roast at 375° F until medium-rare, about 1 hour to 1 hour and 15 minutes, basting occasionally. Remove from oven cover loosely with foil. Let rest for at least 10 minutes. Discard strings and slice in 12 pieces. Serve 2 slices per serving.

Chef ’s recommendation: Serve Mediterranean Lamb Shanks with basil mashed potatoes

and roasted eggplant.


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