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Pistachio Stuffed Leg of Lamb

List of Ingredients





Pistachio Stuffed Leg of Lamb

A very impressive 'company' dinner that takes some time, but keeps you
out of the
kitchen and with your guests. We serve with mashed potato casserole and
cheesed
spinach (also done ahead.) From Bon Appetite, April 1978, page 20.

2-3 cloves of garlic
3 large shallots
1/4lb. mushrooms
2T. butter
2T. oil
1 slice white bread, torn
1/2c. parsley
1/2lb. lean lamb cubed (from the trimmings of deboning)
1/4c. pistachio nuts, blanched, skinned, and coarsely chopped
large egg
salt and freshly ground pepper
leg of lamb, 4lb after boning
3/4t each of thyme, oregano, savory mixed

1/4c. oil
1/2c. dry vermouth
1T lemon juice
1/2t. salt

Preheat oven to 450*. Steel knife: Mince garlic and shallots by
dropping through feed
tube while machine is running. Add mushrooms and mince, using on/off
turns. Heat
butter and oil in 6" skillet. Sauté mushroom mixture 3-5 minutes.
Mince bread and
parsley together, using on/off turns. Combine with mushrooms.
Chop meat coarsely, using on/off turns. Add to bread mixture. Blend in
nuts. Beat egg
with a few on/off turns and add to stuffing. Season lightly with salt
and pepper.
Sprinkle inside of lamb with salt and pepper. Spread with stuffing.
Roll up lengthwise
neatly and tie with string. Season with herbs, salt and pepper, rubbing
well. (Lamb can
be prepared the day before to this point.)
Combine oil, wine, lemon juice and salt. Place meat on rack and sear 15
minutes.
Reduce heat to 350* and roast approximately 1 1/4 hours, or until meat
thermometer
registers 140*, basting frequently throughout cooking period. Allow
meat to rest 10-15
minutes before slicing. Place on heated serving platter and garnish
with parsley, lemon
wedges and cherry tomatoes.

Recipe