Lamb and Ham Roll Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

Lamb and Ham Roll

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 4-7 pound leg of lamb, boned
1 tablespoon Dijon mustard
6-8 large spinach leaves
1 pound cooked ham (about 2 cups chopped)
1/2 small onion
1 cup fine dry bread crumbs
1/2 cup pickled watermelon rinds (or other sweet/tart relish)
3-4 tablespoons of the pickle liquid
1/2 teaspoon freshly ground peppercorns
2 tablespoons olive oil
1/2 cup fresh corn kernels
2 tablespoons extra virgin olive oil
1-2 cloves garlic, minced
1 tablespoon paprika

Preheat oven to 450 degrees. If the leg of lamb still has the bone in it, using your sharp boning knife remove it. Lay the roast out flat with the place where the bone used to be facing up. Using your sharp slicing knife, butterfly the roast, opening it to make a fairly even flat piece of meat. Spread the cut surface with the Dijon mustard. Lay the spinach leaves over the mustard, covering all of the meat. Set aside. In processor with steel chopping blade in place, process the ham and onion until quite fine but not pasty. Process in the bread crumbs, watermelon rinds, liquid, and pepper to just blend, adding as much oil as needed to make it "spreadable". Spread/crumble the mixture over the spinach leaves, making it as even as possible. Sprinkle the corn kernels down the center. Beginning at one long end, roll the meat as tightly as possible. Don't worry! It may look messy at this point. Using linen trussing twine, tie the roast in several places. Place in heavy bottomed roasting pan (no rack necessary). Spread with olive oil and rub in the garlic. Sprinkle with paprika. Place in hot oven, turn the temperature down to 375 degrees and roast for 60-70 minutes, or until instant meat thermometer registers about 170-175 degrees. Remove from oven, tent with parchment paper and allow to rest for 15 to 20 minutes before slicing. Serve with a selection of sauces, such as Raisin and Mint.

Recipe created 2002-03-24.

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