stuffed leg of lamb recipe
As Easter gets closer, I thought I would post a few lamb recipes. As a child, my mother married my stepfather, who was Greek/Italian, when I was 5. We ate a lot of different kinds of food given our different nationalities. We celebrated traditional Easter with ham, and then a second Easter and celebrated Greek Easter with lamb. I love Lamb just about any way it is cooked. I hope you enjoy this recipe.
Blue Ribbon Recipe
Super decadent and super delicious! This is a hearty feast fit for a king. Make sure you use the butcher's twine - it really holds the meat and stuffing together.
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 - leg of lamb, weighing about 4 1/2 pounds
- 1/2 pound minced or ground lamb
- 1/2 pound mild pork sausage, casing removed
- 3 - eggs
- 1/3 cup dry bread crumbs
- 1 2/3 pounds plumb or roma tomatoes peeled and seeded and chopped (canned will also work)
- 4 cloves garlic, minced
- 1/2 cup minced or finely chopped parsely (italian flatleaf)
- 1 - yellow onion, peeled and minced
- 1/4 - olive oil
- - salt and fresh ground pepper to taste
- - butchers string or twine
How To Make stuffed leg of lamb recipe
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Step 1Bone and butterfly the leg of lamb or have the butcher do this for you. Lay the meat out flat with the inside up.
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Step 2Heat the olive oil in a saucepan or Dutch oven large enough to contain the leg of lamb and sauté the minced garlic, parsley and onion until the onion is a translucent gold. Remove the mixture from the saucepan to a bowl with a slotted spoon, leaving the pan drippings behind. When the onion mixture has cooled, work into it the minced lamb, sausage, eggs, and bread crumbs. Work the mixture until it is well blended and season it to taste with salt and pepper. Spread the mixture over the inner side of the leg of lamb. Roll the leg up tightly and tie it with the string or twine so the stuffing doesn't escape as the meat cooks.
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Step 3Reheat the pan drippings in the saucepan/dutch oven and brown the meat, turning it to get all sides. Add the tomatoes, crumbling them between your fingers, add enough water to reach part-way up the sides of the pot, and simmer everything gently for at least an hour, until the meat is quite tender unless you prefer your lamb on the rare side. You can shorten the cooking time if rare is more your taste.
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Step 4When the meat is done, remove it from the pot. Let it sit for about 15 minutes. Remove and discard the string, and slice the leg, arranging the pieces on a warmed platter. Spoon the sauce over it and serve at once
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Step 5I like to serve this with fresh asperagus, scalloped potatoes, Greek salad and either Greek Easter bread or Anise Bread
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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