RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2030
| View Recipe |
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| Recipe Name: |
Stuffed Leg of Lamb |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Rosemary Brandy Sauce. |
| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Debone leg. Trim and butterfly and pound out meat. Sauté spinach, mushrooms and garlic. Rub lamb with oil, salt, pepper, mustard, and rosemary. Layer spinach, mushrooms, peppers and shallots. Roll tight and tie with butchers twine.
Sear lamb in a hot pan with oil. Place lamb on a rack and sheet pan.
Cook in a 350 degree oven until internal temp reaches 120 to 125 degrees for medium rare. Remove twine and let rest 30 minutes. Slice thin and flash for service. |
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Rosemary Brandy Sauce
(Add to shopping list) :
4 Ounce(fl)s brandy
1 to taste salt and pepper
0.25 Cup apricots, dried chopped
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Directions:
Sauté shallots. Add stock or demi-glaze, reduce. Add spirits, rosemary, and apricots. Let reduce to desired consistency. Strain. Add salt and pepper. Mount with butter for service. |
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| Nutrition per Serving: |
| Calories: |
692 |
Total Carbs: |
2.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
202.7 |
Fat: |
46.3 |
Protein: |
54.05 |
| Fiber: |
0.40 |
Sodium: |
257.02 |
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