Stuffed Leg of Lamb

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Prepared with a Rectangular Roaster

The Rectangular Roaster provides even heat for oven-roasted chicken breasts or golden-brown new potatoes.

1. Debone leg of lamb.

2. Fine chop 1 bunch sage leaves, ¼ cup chives and 1 shallot. In a Le Creuset Fry Pan, warm 1 tbsp butter on medium heat and saute fine chopped mix. Transfer sauteed mix to a bowl and add ½ cup Dijon, 3 tbsp honey, 8 fine chopped green olives and 2 tbsp tempered butter. Mix well. Spread your seasoning mix inside leg of lamb. Tie the leg firmly closed with butcher twine. Season outside of leg with salt and pepper. Warm 2 tbsp canola oil in a large pan on medium high heat, add lamb leg and sear on all sides until golden brown. Set aside in a warm place. Preheat oven to 160ºC (325ºF).

3. In a large bowl, combine 1 tbsp pepper, a pinch of cayenne, ¼ cup Dijon mustard, ½ cup honey, ¼ cup brown sugar, the juice of 1 lemon and a pinch of salt. Mix well.

4. Cover the bottom of a large Le Creuset Braiser or Roasting Pan with your favorite root vegetables. Cover seared meat in glaze. Add 4 cups water. Cook for 20 minutes per pound covered. For the last 20 minutes remove cover. Remove lamb from Le Creuset Braiser or Roasting Pan and set aside in a warm place. Let rest for 15 minutes.

5. Pass the cooking juices through a sieve into a saucepot and reduce on medium high heat. Add 1 tbsp flour and 1 tbsp butter, mix well and strain through sieve over lamb and vegetables. Carve and serve!

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Ingredients:
Leg of lamb (1)
Sage (1 bunch)
Chives (¼ cup)
Shallot (1)
Butter (1 tbsp + 2 tbsp tempered + 1tbsp)
Dijon mustard (½ cup + ¼ cup)
Honey (3 tbsp + ½ cup)
Green olives (8)
Canola Oil (2 tbsp)
Pepper (1 tbsp)
Cayenne pepper (pinch)
Brown sugar (¼ cup)
Lemon (1)
Salt (pinch)
Flour (1 tbsp)