Lamb Leg Stuffed with Herbed Leek Dressing

"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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
1hr 47mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Preheat Oven 450 degrees F (230 C).
  • In a large skillet, melt butter over medium heat.
  • Add leaks and garlic and cook, stirring until most of the liquid evaporates.
  • Stir in thyme, sage, rosemary, salt and pepper.
  • Remove from heat and allow to cool.
  • Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
  • Sprinkle with salt and pepper.
  • Spread with leek mixture, leaving small border all around the edges.
  • Starting with the long side, roll lamb up, tucking in ends.
  • Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
  • Place seam side down on rack in shallow roast pan.
  • Brush all over with oil, sprinkle with salt and pepper.
  • Pour 1 cup (250 mL) water into the pan.
  • Add carrots and onion.
  • Place in preheated oven and cook for about 15 minutes.
  • Reduce oven temperature to 325F (160C).
  • Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
  • Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
  • Skim any fat from pan juices; add wine and stock to pan.
  • Bring to boil.
  • Strain into small saucepan.
  • Bring liquid to a boil.
  • Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
  • Cook over medium heat, stirring until well thickened.

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Reviews

  1. Outstanding! I loved the juicy texture an lovely sauce that this made. I pulled mine from the oven at 120F, as I like my lamb rare, but I had some medium at the outer edges to serve those who enjoy it that way. I served a 2003 Shiraz from Western Australia, which was a perfect match, and recipe #391482 on the side to soak up some of the juices and sauce. This was a wonderful Easter dinner, and I'll definitely make again! Thanks for posting a truly mouthwatering recipe!
     
  2. This is one of those 10-star recipes I find here now and then! We decided to have a non-traditional US Thanksgiving this year (meaning no turkey) and this was a great choice. The cooking time was spot on almost to the minute! The herbs flavored the meat nicely, and the sauce was to die for! I served with baby red potatoes and steamed asparagus. Used a Merlot for the sauce. Will be making this one again!
     
  3. Today was Fathers Day here in Australia and my dear partner had requested a leg of lamb for his special dinner. This was the perfect recipe for such a special occassion. I purchased a really lovely leg of early spring lamb and boned it myself.The stuffing was delicious and the lamb was delicately flavoured throughout every bite. I used a Taylors 2001 Shiraz Cabernet ( from the Clare Valley in South Australia) for the sauce...and the sauce was spot on. I did cook the roast to medium to well done...we had just a tinge of pink in the centre, which is how we like our lamb. Thanks Toolie for a really great lamb recipe that I will use a lot!
     
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<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>
 
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