Stuffed Leg of Lamb

Cook for 1 hr, 40 min
  • 4-6 cups Prepared Bread Stuffing
  • Salt and Black Pepper
  • 1 tbsp Fresh (1 tsp. dried) Rosemary
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 (5-6) lb Butterfield Leg of Lamb, bone removed
Suggestion: Serve with Red, Orange, and Yellow Bell Peppers
Suggestion: Serve with Fresh Asparagus, steamed

  • Preheat oven to 350'F.
  • Prepare the butterfield leg of lamb, boned side up, on a work surface with the grain of the meat running left to right.
  • Spread the prepared stuffing mixture across the meat, leaving a ½-inch border on all sides.
  • Roll the meat over the stuffing, and tuck in the ends.
  • Tie with kitchen twine every 2 inches.
  • Rub olive oil over the surface of the meat and sprinkle with rosemary, salt and pepper, allow to stand for 30-60 minutes.
  • Roast leg of lamb in a heavy roasting pan for 1 hour and 40 minutes or until it reaches desired doneness; as determined by a meat thermometer.
  • Remove roast from the oven and transfer to a cutting board.
  • Allow roast to rest for 15 minutes before carving.
  • Remove the kitchen twine, slice and serve with oven-roasted red, orange, and yellow bell peppers and steamed fresh asparagus.


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