5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley
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Greek Stuffed and Roasted Lamb
Say “hello” to the ultimate lamb roast. Full of flavour thanks to an herby marinade and a quintessentially Greek stuffing, it is served with a zingy lemon anchovy mayonnaise that brings another element of taste to this divine dish.
Stuffed Leg of Lamb | Watt's on the Grill
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The Only Leg Of Lamb Recipe You’ll Ever Need
Garlic and Herb-Stuffed Leg of Lamb | Easter Dinner
Roasted leg of lamb is robust enough that it pairs beautifully with boldly flavored seasonings like lemon zest, fresh rosemary, and garlic. Watch as this recipe comes together for the perfect Easter dinner or special Sunday supper.
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Stuffed Lamb With Spinach & Pine Nuts | Gordon Ramsay
A saddle of lamb is great for this dish - it's perfectly shaped and ideal for stuffing. A good tip is to tie the lamb together carefully with the butcher string to control your portion sizes into nice thick chunks, and make it easier to slice.
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Leg Of Lamb Stuffed with Dates | Everyday Gourmet S6 E74