Classic Stuffed Leg of Lamb Recipe

Stuffed Leg of Lamb
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Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 6 servings
Nutrition Facts (per serving)
646 Calories
45g Fat
2g Carbs
50g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 646
% Daily Value*
Total Fat 45g 58%
Saturated Fat 17g 85%
Cholesterol 188mg 63%
Sodium 227mg 10%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 50g
Vitamin C 1mg 7%
Calcium 31mg 2%
Iron 4mg 23%
Potassium 692mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simple roasting is a traditional way to prepare spring lamb, but when it is slow roasted with a pungent garlic, parsley, and bacon stuffing and served with a good sauce, it is worthy of being a gift from the gods.

This recipe is delicious served hot—maybe as part of your Sunday Roast—but it also makes a lovely cold cut for sandwiches and light lunches, so always cook a large leg giving you plenty of leftovers.

Easter typically falls in early spring and is the traditional time when lamb is served but, without a doubt, the best time to eat lamb is late spring onward. In the early summer and onward, salt marsh lamb is what to look for and which works really well with this recipe.

Ingredients

  • 2 1/2 pounds leg of lamb

  • Large handful flat-leaf parsley, roughly chopped

  • 3 cloves garlic, finely sliced

  • 2 1/2 ounces pancetta or bacon, cubed

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 5 ounces red wine

  • 3 1/2 ounces veal stock (or beef stock)

  • 2 teaspoons cold butter, cut into pieces

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Remove string from leg of lamb and open out the joint, skin side down. Trim any thicker parts of meat, so the leg lies flat on board.

  4. Evenly sprinkle parsley, garlic, and pancetta over surface, and then drizzle generously with olive oil. Season well with salt and pepper.

  5. Roll joint back up and tie securely with kitchen string.

  6. Place lamb into a large roasting pan and cook for 1 hour for rare or 1 hour and 15 minutes for medium.

  7. Tightly wrap the leg in foil and let rest for 10 minutes. (Add 20 minutes to both roasting time and resting time for bone-in lamb.)

  8. Carefully pour off any fat from roasting pan and place it over medium heat on stove. Carefully pour in wine, scraping up all juices stuck on bottom and reduce to a sticky glaze.

  9. Add veal or beef stock to roasting pan. Stir well and reduce by half.

  10. Strain through a fine sieve into a small saucepan, add butter, and shake pan gently until all the butter is absorbed. Check and adjust seasoning

  11. Slice lamb and serve immediately on a bed of wilted spring greens, surrounded by sauce.

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