- Recipes Home
- Interest Groups
Stuffed Leg Of Lamb With Orange Gravy Recipe
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Large, chopped fine|
|Garlic||4 Clove (20 gm), minced|
|Mushrooms||1 Pound, chopped|
|Navel orange||1 Medium|
|Whole wheat bread slice||2 , torn into small pieces|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Leg lamb||1 , trimmed of fat and boned|
|Low sodium beef broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1429 Calories from Fat 563
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 22.8 g114%
Trans Fat 0 g
Cholesterol 231 mg
Sodium 710.7 mg29.6%
Total Carbohydrates 132 g44%
Dietary Fiber 23.8 g95.2%
Sugars 29.5 g
Protein 96 g192%
Vitamin A 83.9% Vitamin C 295.8%
Calcium 47% Iron 104.4%
*Based on a 2000 Calorie diet
In a heavy 10 inch skillet, melt the margarine over moderate heat.
Add the onion and garlic and cook, uncovered, for 5 minutes or until soft.
Add the mushrooms and cook 5 minutes longer or until the mushroom juices have evaporated.
Remove from the heat.
Grate 1 teaspoon rind from the orange into the pan, then peel the orange and set aside.
Mix in the bread, parsley, marjoram, basil, and pepper.
Spread out the lamb, fat side down, and smooth the mushroom mixture over it, leaving 1/2 inch margins all around.
Roll up as for a jelly roll, tying with string at 2 inch intervals.
Place the lamb on a rack in a shallow roasting pan and roast, uncovered, for 15 minutes.
Reduce the oven temperature to 350°F, and roast another 55 minutes for rare (135°F on a meat thermometer), 1 1/4 hours for medium (160°F), and 1 1/2 hours for well done (165°F).
Transfer the lamb to a platter and let it stand for 20 minutes.
Meanwhile, skim the fat from the drippings in the roasting pan.
To the remaining drippings, add 3/4 cup of the beef broth.
Set over low heat and stir, scraping up any browned bits.
Blend the flour with the remaining broth, add to the pan, and cook, stirring, for 3 minutes or until the sauce has thickened.
Remove from the heat.
Chop the peeled orange and stir into the sauce.
Remove the strings from the lamb.
Place the lamb on a heated platter, slice, and serve with the sauce.