How To make Lamb(Rolled & Stuffed)

Roasted Leg of Lamb Stuffed with Spinach & Feta

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Serves 4-6:
1 (5 pound) boneless leg of lamb
3 pounds potatoes, quartered

For the stuffing:
• 3 scallions, finely chopped
• 2-3 tablespoons olive oil
• 2 cloves garlic, grated
• 8 ounces spinach leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon finely chopped mint
• 4-5 ounces feta cheese
• ¼ cup pine nuts

For the marinade:
• ¼ cup freshly squeezed lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, grated
• ½ teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary leaves


Preheat the oven to 350 °F, 180 °C.

Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.
Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat.
Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
Place a large pan over medium heat and toast the pine nuts until fragrant. About 5-7 minutes.
Put the toasted pine nuts into a large mixing bowl.
Combine the olive oil and scallions into the pan and cook until soft over medium heat. About 5 minutes. Add the grated garlic and heat through for a few seconds. Take care not to burn it.
Add the chopped spinach to the pan and cook until it wilts.
Place the spinach and scallion mixture into the mixing bowl and crumble the feta cheese into it. Fold in the mint and season with salt and pepper.
Spread the spinach stuffing over the lamb filling all of the cuts.
Roll up the lamb and tie with kitchen twine at one-inch intervals.
Place the quartered potatoes in a baking pan and pour about ¼ cup lemon juice over them. Season them with salt, pepper, and oregano.
Place the stuffed lamb in the center of the baking pan between the potatoes.
Pour the leftover marinade over the lamb and season with salt and pepper.
Cover with parchment paper then with aluminum foil.
Bake covered for 2 hours.
Remove pan from oven and uncover.
Raise the temperature to 425 °F and roast for about 30 minutes more or until golden.

Tip: Use an oven safe meat thermometer to cook the lamb to your liking. This recipe will produce a well-done lamb. Follow the temperature gage to cook to your liking.

Allow the meat to rest at least 15 minutes. Cut the twine and discard.
Slice and serve with a yogurt cucumber salad.
Enjoy!

Cucumber Salad:
1 large English cucumber, chopped
2 cups yogurt
¼ cup sour cream
1 tablespoon finely chopped fresh mint
Salt and pepper to taste

Combine all of the ingredients together in a bowl and mix well. Keep refrigerated until ready to serve.


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Best Roast Leg of Lamb Recipe

If you want to make Rosemary and Garlic Roast Leg of Lamb for Easter or any special day I got you covered! I'll show you how to prep a boneless leg of lamb and tie it back up with a butcher's knot so that it roasts evenly, stays together in the oven, and yields juicy pieces all through the roast. We'll also make an easy mint salsa verde for it in this latest Lamb episode!

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ROAST BONELESS LEG OF LAMB
Ingredients for lamb
1 five pound boneless leg of lamb
12 cloves of garlic - divided - half made into paste and half cut into chunks
4 tablespoons rosemary - chopped
1/2 cup parsley - chopped
5 teaspoons kosher salt - basically 1 teaspoon kosher salt per pound of meat
1.5 teaspoons black pepper
2 tablespoons olive oil

OPTIONAL MINT SALSA VERDE (blend until smooth)
1.5 cups parsley
3/4 cup mint leaves
1 cup olive oil
½ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic

INSTRUCTIONS
1. Trim the leg of lamb interior of any large excess fate pieces. Spread the lamb out onto a large cutting board to season.
2. Season the lamb's interior with half of the kosher salt and pepper. Spread the garlic paste, parsley, and rosemary all over the interior.
3. Roll the leg of lamb into a cylinder and tie it tightly every 1-2 inches to secure it. Tie across the length of the leg to keep it all together.
4. Cut small slits into the lambs exterior and insert the garlic chunks. Coat the lamb with olive oil and season the exterior with the remaining salt and pepper.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 -1.5 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb at 450f for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb is 135f. Check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 20 minutes per pound to cook.
7. When the lamb is finished let sit lightly tented with foil for 15 minutes. Remove the twine and cut it into slices. Serve with the optional mint salsa verde and garnish with mint leaves. Enjoy!

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Garlic and Herb Roast Leg of Lamb, Slow Cooked

Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.

This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.

If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.

Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.

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In this video, Franco debones, stuffs and rolls a breast of lamb. This process is easily achievable in your own kitchen and very enjoyable to do. And also a great job to start on if you're an apprentice butcher learning how to utilise the point of your knife. The knife used in this videos is a 5 Victorinox semi flex knife.

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Bottoms up, heads down, let's crack on!


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