Classic Stuffed Leg of Lamb Recipe

Classic Stuffed Leg of Lamb Recipe
Read Below to learn about classic stuffed leg of lamb perfectly.

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Though not quite as popular in the United States, leg of lamb is a favorite dish of many in the United Kingdom. A mainstay of the Easter holiday, roast lamb is a delicious and extremely tender meat that’s hard to improve on, but “hard” doesn’t mean “impossible”. Stuffed leg of lamb proves that for sure.

Stuffed Leg Of Lamb Recipe

Step 1: Prep Work

Begin by preheating your oven to 350 degrees Fahrenheit. Cut off any kitchen twine holding your lamb leg together and unfold it like a book skin side down. If your leg of lamb is still bone-in, using a sharp knife carefully cut down the sides and around it until it comes free, taking off as little meat as possible.

Step 2: Filling the Leg

Season the surface of the ​boneless leg of lamb generously with salt and freshly ground pepper, followed by a healthy dusting of sumac powder. Roughly chop a good handful of parsley leaves (you can discard the stems) and sprinkle them across the surface. If it’s to your taste, you can add a bit of fresh rosemary.

Step 3: Searing the Leg

Once thoroughly seasoned, the next step to ensure an extremely flavorful stuffed leg of lamb is by searing the outside before it goes in the oven. Heat the roasting pan on medium-high heat with a healthy drizzle of olive oil. Once the oil starts to shimmer, place in the leg of lamb and allow it to sear on all sides until a delicious golden brown.

Step 4: Roasting the Leg

After you’ve nicely colored the outside of the leg, transfer it into the oven. Cooking time will depend on a number of factors including the size of the lamb leg and the degree of boneless you want it to be.

Step 5: Making the Sauce

Remove the leg from the pan and wrap it tightly with aluminum foil, leaving on a cutting board or other flat surface to rest for a minimum of ten minutes. Over medium heat, pour in about five ounces of red wine and scrape the bottom of the pan, stirring and scraping the mixture until it reduces into a near syrup-like liquid.

Step 6: Serving the Lamb

After the sauce has finished and the leg of lamb has had a chance to rest, it’s time to eat. Snip the twine and slice the leg into thick pieces, plating them up on a bed of wilted greens. Pour the sauce around the meat and drizzling over more as needed.

You can read the full stuffed leg of lamb tutorial over on our blog at – http://blog.cavetools.com/classic-stuffed-leg-of-lamb-recipe/

If you liked this video then make sure to check out our other video on how to smoke lamb shoulder – https://youtu.be/XDScM3ay6Nc

Classic Stuffed Leg of Lamb Recipe