prt-51 - scale=1| serves12

Recipe to Print-Stuffed Leg of Lamb - Copy - Copy - Copy

$scale_by Recipe Name: Stuffed Leg of Lamb - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Serve with Rosemary Brandy Sauce. Comments:

Ingredients: 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.

Related Recipe #1 (Add to shopping list) : Directions:

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00