Stuffed Leg of Lamb
Yield
12 servingsPrep
20 minCook
120 minReady
140 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound |
boneless leg of lamb
|
*
|
| 1 | x |
garlic
smashed and peeled |
*
|
| 2 | teaspoons |
rosemary leaves
chopped fresh |
|
| 1 | x |
stuffing
see recipe |
* |
| ¼ | cup |
red wine
|
*
|
| ¾ | cup |
brown stock
of beef broth |
* |
| 1 | pound |
tomatoes
peeled, seeded and chopped |
|
| 1 | tablespoon |
olives
slivered and pitted |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
boneless leg of lamb
|
*
|
| 1 | x |
garlic
smashed and peeled |
*
|
| 1E+1 | ml |
rosemary leaves
chopped fresh |
|
| 1 | x |
stuffing
see recipe |
* |
| 59 | ml |
red wine
|
*
|
| 177 | ml |
brown stock
of beef broth |
* |
| 453.6 | g |
tomatoes
peeled, seeded and chopped |
|
| 15 | ml |
olives
slivered and pitted |
*
|
| 1 | 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.
