- Home
- Lamb
- How To make Lamb(Rolled & Stuffed)
How To make Lamb(Rolled & Stuffed)
1 boneless lamb shoulder
1 clove garlic
peeled and cut
=09 2 cups fresh breadcrumbs
2 slices of bacon :
chopped
1 orange -- grated
1 egg
1 tsp dried basil
1 tbsp finely chopped fresh pa
juice of 1 orange 1 tbsp honey=20 Open the lamb shoulder and spread it flat, skin side down. Make small= slits in the meat and insert garlic slivers.
In a large bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and= parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose= ends. Tie securely in several places with string.
On a rack in a roasting pan, roast shoulder in a 325 F oven for about 1= hour, or until meat is just pink. During the last 15 minutes of roasting,= brush lamb with orange juice combined with honey.
How To make Lamb(Rolled & Stuffed)'s Videos
How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
Thanks for subscribing! :
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
Learn how to make Roast Leg of Lamb! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, Roast Leg of Lamb with Pomegranate, Garlic & Herbs recipe!
Mediterranean Lambchetta - Rolled, stuffed & smoked Lamb belly and loin.
This is the perfect barbecue roast lamb dish for Easter. Spring vibes with Mediterranean flavours all from ingredients preserved in jars available in any supermarket, making this a really accessible dish.
Follow me on Instagram for more cooking adventures.
instagram.com/shropshire.lad/
Please check out my website!
Roasted Leg of Lamb Stuffed with Spinach & Feta
Get this recipe on my website: dimitrasdishes.com
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.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!