Stuffed Rolled Lamb Leg with Basil

How To Roast Boneless Leg of Lamb Stuffed with Basil & Spinach



Delicious boneless leg of lamb stuffed and rolled with spinach, basil and herbed croutons. Be sure to serve it with my outstanding Sauce Recipe



Boneless Leg of Lamb
Boneless Leg of Lamb Stuffed with Basil & Spinach



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Boneless Stuffed Leg of Lamb
recipe and photograph created by www.finedinings.com




Recipe Type: meat, lamb, stuffed, rolled, spinach, cheese, main entree

Prep Time: 25 min
Total Time:25 min
Servings: 8

Ingredients:

5 to 7 pound Leg of Lamb, de-boned, butterflied
1 teaspoon Lemon Pepper
1 teaspoon dried tarragon, chopped
1 teaspoon dried rosemary, chopped

6 cups herbed croutons
1/2 cup chicken broth, heated

2 tablespoons butter
3/4 cup onions, chopped
1/3 cup celery, chopped
2 garlic cloves, minced

2 eggs, beaten
1/4 cup fresh parsley, coarsely chopped
1/4 cup fresh basil leaves, rolled and sliced 1/4-inch
10 ounce frozen chopped spinach, thawed and squeezed dry
1/4 cup parmesan cheese
, coarsely grated

Instruction:

Preheat oven to 325 degrees F.

Lay butterflied lamb on a flat surface; sprinkle with lemon pepper, tarragon and rosemary; set aside. Place croutons in a mixing bowl, pour heated chicken broth over mixing well. Set aside.

In a medium sized skillet heat butter over medium heat and saute onions, celery and garlic until translucent stirring often.

In another bowl blend eggs, parsley, basil leaves, spinach and parmesan cheese.

Add onion and spinach mixtures to crouton bowl blending well. Spread evenly over butterflied leg of lamb.

Starting at the long side of the meat, roll up as tightly as possible and truss with kitchen string. Place stuffed rolled lamb leg seam side down on a shallow baking pan. Insert a meat thermometer in the thickest portion of the meat; roast uncovered at 325 degrees until inside temperature registers 130 degrees on a meat thermometer. If you prefer more well done, roast longer. Remove stuffed lamb from oven to rest 5 minutes. Slice 1-inch thick and serve.


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Wine recommendation: Cabernet Sauvignon, Merlot





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