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Leg of Lamb Stuffed with Rice

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Submitted by happyzhangbo

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YIELD

8 servings

PREP

15 min

COOK

15 min

READY

hrs

Ingredients

For stuffing
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML BUTTER
1 1
MEDIUM MEDIUM ONIONS
peeled and diced
2 473
CUPS ML MUSHROOMS, BUTTON
quartered
½ 0.5
EACH EACH GREEN BELL PEPPERS
diced
4 4
WHOLE WHOLE RED CHILI PEPPERS *
1 1
CLOVE CLOVE GARLIC
minced
2 473
CUPS ML RICE
boiled
2 3E+1
TABLESPOONS ML CREAM
fresh
1 15
TABLESPOON ML CORIANDER
leaves
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
For leg of lamb
3 45
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML GARLIC PASTE *
1 5
TEASPOON ML CHILI POWDER
4 6E+1
TABLESPOONS ML VEGETABLE OIL
2500 2.5E+3
GRAMS GRAMS BONELESS LEG OF LAMB *

Directions

Melt butter with oil in large nonstick skillet over medium heat.

Add onion, mushrooms, bell pepper, chilies and minced garlic clove and sauté until mushrooms are tender, about 5 minutes.

Add rice and cook until heated through, stirring constantly.

Cool.

Add cream, coriander leaves, salt and pepper and mix to blend.

Preheat oven to 425℉ (220℃).

In a bowl, mix together lemon juice, salt, pepper, garlic paste, chili powder and 2 tablespoons oil.

Unroll lamb, pat dry and rub with marinade.

Place cut side up of lamb on work surface.

Spread half of stuffing evenly over lamb, press to adhere.

Starting at narrow end, roll up lamb tightly, enclosing filling.

Place lamb in netting to hold shape.

Hold one end of lamb and fill the opposite end with rest of stuffing.

Use kitchen string to tie ends of netting.

Rub outside of lamb with remaining 2 tablespoons oil.

Place it on rack in roasting pan. Roast lamb to desired doneness, about 1 1\2 hour.

Remove from oven.

Cover with foil and let stand 15 to 20 minutes.

Remove string and netting.

Cut lamb into ½-inch-thick slices.

Place on platter.

Serve it with Nan and Chutney.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 307 41% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 1078mg 45%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 17%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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