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Stuffed boneless leg of lamb with spring peas, carrots, corn and spinach

SERVINGS
8 to 10 servings
RATE THIS RECIPE
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SERVINGS
8 to 10 servings
RATE THIS RECIPE
(0)

Ingredients

Stuffing
  • 1 cup converted rice cooked according to package directions, removed from saucepan, placed in a bowl
  • 1/4 cup extra virgin olive oil
  • 2 cup wild mushrooms, cleaned and stemmed, cut into quarters
  • 2 cup garlic cloves, finely chopped
  • 1 cup shallot, finely chopped
  • 1 cup fresh spinach, chopped, cleaned, blanched and drained
  • 1/2 cup corn, blanched and drained
  • 1 cup fresh carrots, diced, blanched and drained
  • 1 cup spring peas, blanched and drained
  • 3 tablespoon fresh mint, chopped
  • 3 tablespoon fresh flat leaf italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 cup italian bread crumbs
  • 2 cup large whole eggs
  • 1 cup grated parmesan cheese
  • Leg of lamb
  • 1 cup converted rice cooked according to package directions, removed from saucepan, placed in a bowl
  • 1/4 cup extra virgin olive oil
  • 2 cup wild mushrooms, cleaned and stemmed, cut into quarters
  • 2 cup garlic cloves, finely chopped
  • 1 cup shallot, finely chopped
  • 1 cup fresh spinach, chopped, cleaned, blanched and drained
  • 1/2 cup corn, blanched and drained
  • 1 cup fresh carrots, diced, blanched and drained
  • 1 cup spring peas, blanched and drained
  • 3 tablespoon fresh mint, chopped
  • 3 tablespoon fresh flat leaf italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 cup italian bread crumbs
  • 2 cup large whole eggs
  • 1 cup grated parmesan cheese
  • 1 whole leg of lamb, trimmed and completely boned by your butcher
  • 2 tablespoon extra virgin olive oil
  • Preparation

    Baking Directions:

    Stuffing:1. Heat extra-virgin olive oil in a large sauté pan over high heat.

    When oil is hot, add wild mushrooms and sauté until golden brown, then add garlic and shallots and cook together for 1 minute.

    Remove from heat, then fold in spinach, carrots, corn and spring peas with all of the fresh herbs.

    2. Into the bowl of rice, add mushroom-vegetable mixture.

    When thoroughly mixed, add the bread crumbs, whole eggs and grated cheese.

    Mix and set aside or keep in refrigerator until ready to stuff leg of lamb.

    Leg of lamb:Lay leg of lamb on work surface with cut side facing up at you.

    Season the interior of the lamb with salt and pepper.

    Place stuffing inside the open cavity and fold the two open sides together.

    Tie the stuffed leg with butcher's twine in 2 to 3 intervals, until leg is closed.

    Season lamb on the outside with salt and pepper, and rub leg with the extra-virgin olive oil.

    Roasting leg of lamb:1. Preheat oven to 400°.

    2. About 20 minutes before roasting, remove lamb from refrigerator.

    Place lamb in roasting pan and roast for approximately 1½ hours, or until meat thermometer registers 134°.

    3. Begin checking lamb after 1 hour and make sure to check lamb at its thickest part.

    Once lamb has reached 125°, it will cook to 134° very quickly, so watch carefully.

    4. Once leg is done, transfer to serving platter and let rest for 15 minutes.

    Remove strings and carve leg of lamb into 1-inch-thick slices and serve.

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