Stuffed Leg Of Lamb Recipe
This Stuffed Leg of Lamb is one of the most delicious lamb leg dishes that I've known. Try these juicy lamb legs stuffed with breadcrumbs with garlic and parsley seasonings and basted with butter and cooked in beef consommé with salt, pepper and thyme seasonings. Your suggestions for this Stuffed Leg of Lamb is welcome.
Ingredients
| Ground veal | 1 Pound | |
| Onion | 1 , chopped | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), finley sliced | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Eggs | 2 | |
| Leg lamb | 4 1/2 Pound | |
| Butter | 1/4 Cup (16 tbs) | |
| Pinch of thyme | ||
| Beef | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 450 °F (230 °C).
– In a bowl, combine ground veal, onion, breadcrumbs, milk, garlic, parsley and eggs. Stuff leg of lamb with mixture and tie to close.
– Baste with butter, brown in oven for 10 minutes, then reduce oven temperature to 350°F(175°C).
– Season with salt, pepper, and thyme and pour beef consomme over meat.
– Cook 60 minutes, basting often.
– Remove leg of lamb from oven, carve into thin slices and keep warm.
– Let cooking liquid reduce and pour over the meat.
– In a bowl, combine ground veal, onion, breadcrumbs, milk, garlic, parsley and eggs. Stuff leg of lamb with mixture and tie to close.
– Baste with butter, brown in oven for 10 minutes, then reduce oven temperature to 350°F(175°C).
– Season with salt, pepper, and thyme and pour beef consomme over meat.
– Cook 60 minutes, basting often.
– Remove leg of lamb from oven, carve into thin slices and keep warm.
– Let cooking liquid reduce and pour over the meat.
Chef
