HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Easter Mediterranean-Style Stuffed Leg of Lamb Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) one 5 pound boned leg of lamb 4 cloves garlic, peeled and minced 2 tsp. dried rosemary 1 tsp. dried thyme 1 tsp. kosher salt, divided 1/2 tsp. pepper, divided 2 tbsp. olive oil, divided 1 cup beef broth 1/4 cup dry white wine Directions Trim most off fat from lamb. Place lamb, smooth side down, on a cutting board. Sprinkle with garlic, rosemary, thyme, 3/4 tsp. salt and 1/4 tsp. pepper. Drizzle 1 tbsp. oil over and rub into meat along with spices. Cut six 16 inch long pieces of kitchen string. Lay 5 of the strings parallel to each other, spacing 2 inches apart, on a flat surface. Lay remaining string horizontally across the middle of the other strings. Place the lamb, smooth side down, onto center of strings. Shape lamb into a roast. Tie up lamb securely with strings. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp. pepper. Let stand 30 minutes at room temperature. Preheat oven to 400 degrees. Heat remaining 1 tbsp. oil in a Dutch oven over medium heat. Add lamb and brown well on all sides. Transfer pan to the oven and roast about 75 minutes until a meat thermometer registers 130 degrees for medium rare. Transfer lamb to a platter and tent with foil. Let stand 10 minutes. Spoon off fat from pan. Heat remaining pan juices to a boil. Add broth and wine and boil until reduced by a third. Meanwhile, remove strings from lamb and slice thinly, crosswise. Serve lamb with sauce. Serves 8. Related Recipes •   Broiled Salsa Lamb Chops •   Easter Lamb Chops with Warm Balsamic Mint Vinaigrette •   Herb Crusted Rack of Lamb •   Grilled Lamb Chops with Rosemary •   Lamb Stew •   Quick Mint Rubbed Lamb Chops •   Dijon Crusted lamb Chops •   Stuffed Lamb Chops En Croute •   Baked Irish Stew •   California Lamb Roast •   Lamb Chops with Minted Fruits •   Grilled Rosemary Lamb Chops •   Easy St. Patrick's Day Lamb Chili •   Lamb and Pasta Gratin •   Lamb, Corn and Red Pepper Hash •   Easy Easter Cookie Pops •   Buffalo Style Stuffed Potato Skins •   Italian Style Stuffed Mushrooms •   Stuffed Round Steak •   Twice-Baked Broccoli Cheese Stuffed Potatoes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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