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Stuffed Leg of Lamb

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Submitted by leecha

YIELD

12 servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

5 2.3
1 1
X X GARLIC
smashed and peeled *
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
chopped fresh
1 1
X X STUFFING
see recipe *
¼ 59
CUP ML RED WINE *
¾ 177
CUP ML BROWN STOCK
of beef broth *
1 453.6
POUND G TOMATOES
peeled, seeded and chopped
1 15
TABLESPOON ML OLIVES
slivered and pitted *
1 1
X X PARSLEY LEAVES
chopped *

Directions

Preheat the oven to 400℉ (200℃).

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 ¾ 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.

Serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 7 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 6% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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