Leg of Lamb with Spinach Stuffing

Preparation:	30 min
Marinating/Waiting:	15 min
Cooking:	1 h 30 min
Total:	2 h 15 min

8
servings

Category:	Meats and substitutes
Subcategory:	Lamb
Source:	Metro

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Recipe of : Leg of Lamb with Spinach Stuffing

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Recipe ingredients

Spinach Stuffing
2 x 171 g spinach or 2 x 113g arugula baby
1 Tbsp. (15 mL) butter
1 onion, sliced thin
2 garlic cloves, minced
1/2 cup (125 mL) grated parmesan*
1/3 cup (80 mL) soft bread crumbs
1/3 cup (80 mL) pine nuts, toasted
1 egg*, beaten
Salt and freshly ground pepper to taste
Leg of Lamb
1 3-lb. (1.5-kg) boneless leg of lamb
Freshly ground pepper to taste
2 tsp. (10 mL) dried oregano*
1 Tbsp. (15 mL) butter*
1 Tbsp. (15 mL) oil*
3 cups (750 mL) chicken broth*
1/2 cup (125 mL) white vermouth
1 Tbsp. (15 mL) cornstarch*

Preparation

Preheat oven to 325oF (160oC).
Chop spinach and set aside in a bowl.
In a skillet, melt a little butter on medium heat. Add onion and garlic and cook about 5 minutes or until soft.
Add to spinach and cool completely. Add cheese, bread crumbs, pine nuts and egg. Season and mix.
On a clean working surface, lay roast flat and sprinkle with a little pepper and 1 tsp. (5 mL) oregano. Spread spinach or arugula stuffing in the centre of the roast and roll it up. Tie with string and rub with remaining oregano.
Brown the roast on all sides in butter/oil mixture, then put it on an rack in the roasting pan. Add 1 cup (250 mL) chicken broth and vermouth to the pan.
Roast for 75 minutes or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for well-done.
Remove lamb to a platter, cover with aluminum foil and cool for 15 minutes.
In a small bowl, mix cornstarch with a little cold broth. Add mixture and remaining broth to pan juices and bring to a boil. Simmer, whisking, for 5 minutes or until gravy thickens a little. Slice leg of lamb and serve with gravy.

Suggestion

Garnish with a sprig of fresh oregano.

* We recommend Selection and Irresistibles products.

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