Rolled Stuffed Leg of Lamb Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes

Rolled Stuffed Leg of Lamb

for the marinade:
1/4 cup extra-virgin olive oil
juice of 2 lemons
1 bay leaf, crushed a little
1/4 teaspoon dried thyme, or 2-3 teaspoons snipped fresh
thyme, or use oregano or both
2-3 cloves garlic, minced
1/4 teaspoon sea salt
1/2 teaspoon pepper

5-6 boned leg of lamb, butterflied

for the stuffing:
4 green onions, finely chopped
chopped fresh chives
1/2 cup chopped parsley
1/2 teaspoon dill
2 cloves garlic, minced
1/4 pound feta cheese, crumbled

slivers of fresh garlic
Sweet Hungarian paprika

First combine all ingredients for the marinade, and then marinate the lamb for several hours or overnight. Combine green onions, chives, parsley, dill, garlic and feta cheese. Remove the lamb from the marinade, reserving the marinade. Flatten lamb and spread the stuffing in the center. Fold one side of lamb over the other and tie securely. Place in glass or ceramic baking dish. Pour reserved marinade over. Slash the meat in several places and insert the slivers of garlic. Sprinkle liberally with the paprika. Calculate the cooking time, using 10 minutes per pound of meat as a guide. Microwave on 60-70% power, or until a meat thermometer registers 150-160 degrees close to the center. Tent and allow to stand for about 15 minutes before slicing.

To bake in an oven, preheat to 350 degrees. Bake for about 2 1/2 hours.

Recipe created 1995-03-27.

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