1/2 Photos of Lamb Leg Stuffed with Herbed Leek Dressing
1 hr 47 mins
1 hr 27 mins
TOOLBELT DIVA's Note:
Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.
My Private Note
Units: US | Metric
- 5 lbs butterflied leg of lamb, about
- 2 tablespoons butter
- 2 cups chopped leeks, white part only
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- salt and pepper
- vegetable oil
- 2 carrots, sliced
- 1 onion, chopped
- 3/4 cup dry red wine
- 3/4 cup beef broth (or all beef broth if you wish, but not all wine)
- 1 tablespoon cornstarch
- water, for the roasting pan
- 1Preheat Oven 450 degrees F (230 C).
- 2In a large skillet, melt butter over medium heat.
- 3Add leaks and garlic and cook, stirring until most of the liquid evaporates.
- 4Stir in thyme, sage, rosemary, salt and pepper.
- 5Remove from heat and allow to cool.
- 6Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
- 7Sprinkle with salt and pepper.
- 8Spread with leek mixture, leaving small border all around the edges.
- 9Starting with the long side, roll lamb up, tucking in ends.
- 10Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
- 11Place seam side down on rack in shallow roast pan.
- 12Brush all over with oil, sprinkle with salt and pepper.
- 13Pour 1 cup (250 mL) water into the pan.
- 14Add carrots and onion.
- 15Place in preheated oven and cook for about 15 minutes.
- 16Reduce oven temperature to 325F (160C).
- 17Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
- 18Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
- 19Skim any fat from pan juices; add wine and stock to pan.
- 20Bring to boil.
- 21Strain into small saucepan.
- 22Bring liquid to a boil.
- 23Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
- 24Cook over medium heat, stirring until well thickened.
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Nutritional Facts for Lamb Leg Stuffed with Herbed Leek Dressing
Serving Size: 1 (385 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 862.4
- Calories from Fat 495
- Total Fat 55.1 g
- Saturated Fat 24.3 g
- Cholesterol 263.5 mg
- Sodium 336.4 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 1.4 g
- Sugars 3.0 g
- Protein 71.4 g