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Leg of Lamb with Spinach Stuffing https://www.metro.ca/userfiles/image/recipes/Gigot-agneau-farci-epinards-3233.jpg PT30M PT1H30M PT2H15M
Preheat oven to 325°F (160°C).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 a 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.
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Leg of Lamb with Spinach Stuffing

Leg of Lamb with Spinach Stuffing

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8
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2X171 g
    spinach or 2 X 113 g arugula baby
  • 1 Tbsp.
    (15 mL)
    butter
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    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 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)
    toasted pine nuts
  • 1
    beaten eggs

  • Salt and freshly ground pepper to taste

  • leg of lamb
  • 3 lb
    (1 1/2 kg)
    boneless leg of lamb

  • freshly ground pepper to taste
  • 2 tsp.
    (10 mL)
    dry oregano
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 1 Tbsp.
    (15 mL)
    canola oil
  • 3 cups
    (750 mL)
    chicken broth
  • 1 Tbsp.
    (15 mL)
    corn starch
Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

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 a 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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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