Stuffed Lamb with Pilaf2012-05-01
- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 2 tablespoons nonfat plain yogurt
- 1 teaspoon plus 1 tablespoon olive oil
- 1 clove garlic,peeled and finely chopped
- 1 teaspoon plus 1½teaspoon fresh thyme(chopped)
- 5 pounds (2.4 kg) leg of lamb,partially boned,trimmed of fat
- 3 tablespoons poppy seeds
- 3 yellow large onions,peeled and chopped
- 3 cups bulgur
- 2/3 cup fresh currants
- 1 teaspoon fresh thyme(chopped)
- 5 cups (2.5 L) lamb broth
- salt and freshly ground black pepper
In large shallow dish,stir together yogurt,oil,garlic,thyme,salt and pepper.Add lamb and turn to coat. Cover with plastic wrap and refrigerate for 2 hours.
Meanwhile,toast poppy seeds in small dry skillet over low heat until fragrant,about 2-3 min. Transfer to a small dish and set aside.
Heat oil in a Dutch oven (about 4-quart capacity) over medium heat. Add onions and cook,stirring,until softened,about 2 min. Stir in bulgur,currants,thyme,salt,pepper and reserved poppy seeds. Slowly pour in 1 cup of the hot broth and cook,stirring,until all the liquid has been absorbed. Repeat with enough of the remaining broth,adding it 1 cup at time,until the bulgur is tender and fluffy.Taste and adjust seasonings.Let it cool completely.
Preheat oven to 450 F(235 C). Place the lamb,skin side down,on a cutting board. Place about 2 cups of the pilaf down the center of the meat,where the bones were removed. Bring the edges together and secure with butchers string. Set on a rack in a roasting pan.
Transfer the remaining pilaf to a lightly oiled 2 quart casserole and set aside. Roast the lamb for 15 min. Reduce the oven temperature to 350 F(180 C) and roast for about one hour longer. During the last 15 min. of roasting,put the casserole of pilaf in the oven to heat through. Place the lamb on a carving board to rest for 15-30 min.
Remove the string and carve. Serve with dry red wine
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