Stuffed Boneless Leg of Lamb Recipe
2022-05-01- Cuisine: Greek
- Course: Main Dish, Oven
- Skill Level: Advanced
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- Yield: 1
- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
234 -
Protein
26 g -
Fat
9 g -
Carbohydrate
13 g -
Sodium
548 mg
Stuffed boneless leg of lamb recipe.
Stuffed boneless leg of lamb with pilaf cooked in Dutch oven. Very tasty Greek recipe.
Do you like lamb? So, you may also like these lamb recipes:
Lamb-Stuffed Yellow Squash Recipe
Makes 1 serving
Ingredients: 5 oz (150 g) ground lamb, 3/4 cup (180 ml) mixed vegetable juice, divided, 1 teaspoon onion flakes, reconstituted in 1 tablespoon hot water, 1/2 teaspoon mint flakes, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cardamom, 1/8 teaspoon freshly ground black pepper, dash salt, 1 yellow crookneck squash, about 5 oz (150 g)
Instructions: Preheat broiler. Form ground lamb into a patty. On rack in broiler pan, broil lamb, turning once, until rare, for about 5 minutes. Transfer broiled meat to a small bowl and, using a fork, crumble. Add 2 tablespoons vegetable juice and the seasoning and mix to combine. Set aside.
Using a sharp knife, cut a thin slice off each end of the squash and discard the slices. Using an apple corer, remove pulp from the center of the squash, reserving pulp and leaving a cylindrical opening in the shell about 3/4 inch in diameter.
Chop squash pulp and transfer to a large bowl. Add remaining vegetable juice and stir well to combine. Using a small spoon, pack as much lamb mixture as possible into a squash shell. Combine the remaining meat mixture with the pulp-juice mixture.
Arrange stuffed squash in a shallow casserole and spoon pulp-juice mixture over the squash. Bake at 350º F (175º C) until squash is tender, for about 45 minutes. Remove baked stuffed squash from the casserole and, using a serrated knife, cut crosswise into 1/4-inch-thick slices. Top sauce remaining in the casserole with slices. Serve hot.
Tangy Lamb Patty Recipe
Makes 1 serving
Ingredients: 2 tablespoons diced yellow onion, 6 oz (180 g) ground lamb, 1 tablespoon chopped fresh parsley, 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/8 teaspoon freshly ground black pepper
Instructions: Heat a small nonstick skillet. Add diced yellow onion and cook, stirring constantly, until lightly browned. In a small bowl, combine browned onion and remaining ingredients. Shape into a patty. On rack in broiler pan, broil patty, turning once, for about 7 minutes or until done.
Stuffed Boneless Leg of Lamb Recipe
Ingredients
- 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
Method
Step 1
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.
Step 2
Meanwhile, toast poppy seeds in a small dry skillet over low heat until fragrant, about 2-3 min. Transfer to a small dish and set aside.
Step 3
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 the time, until the bulgur is tender and fluffy. Taste and adjust seasonings. Let it cool completely.
Step 4
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.
Step 5
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.
Step 6
Remove the string and carve. Serve with dry red wine