Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Leg of Lamb - Boned or Butterflied




Source of Recipe


Internet


List of Ingredients




Marinade:

1/2 cup olive oil
2/3 cup lemon juice
3 cloves of garlic, crushed
2 bay leaves
6 sprigs of parsley
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon dried sage
1 tablespoon rosemary
1 tablespoon dried thyme
1/2 cup beef stock
2 tablespoons chopped onions or shallots
1/4 cup red wine
3 tablespoons butter, room temperature
3 tablespoons chopped parsley

Stuffing:

2 cups Italian dread crumbs parsley
1/3 teaspoon capers
1 teaspoon pinoli - roasted
1 garlic chopped

Preheat oven to 500 degrees - lower to 375 degrees
1. Combine first 10 ingredients. Marinate lamb in this for 24 hours, turning occasionally. Drain meat, reserve marinade.

2. Preheat oven to 500 degrees. Combine bread crumbs, parsley, pine nuts, capers, and garlic to make stuffing. Lay meat flat on a cutting board and sprinkle the stuffing over on one side of the meat. Season with salt and pepper. Roll meat, jelly roll style, to enclose stuffing. Tie roast with kitchen twine in several places to secure the stuffing. Rub the roasting pan with a little butter and place the meat in the pan. Sprinkle the meat with salt and pepper.

3. Place the meat in the oven and immediately lower the temperature to 375 degrees. Roast, basting meat with marinade every 15 minutes, until cooked through, about 1 hour. Remove lamb from oven and let rest for at least 10 minutes before slicing.

4. Meanwhile, combine the stock, wine, and shallots in a small pan to make the sauce. Boil rapidly until reduced to about 1/2 cup, abuot 5 minutes. Remove the pan from the heat and add the butter and parsley . Swirl to combine.

5. Slice the meat and serve immediately with the sauce.



Recipe