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Roasted Leg of Lamb with Mediterranean Stuffing

April 9, 2017

 

Spring is in the air. Easter, for those of you who celebrate this holiday, means roasted lamb will be your table's crowning glory. In my house it is. This roasted lamb is so delicious and succulent, we don't wait a year to eat it again. I use this marinade for lamb kebabs fired up on the BBQ. Flavourful and tenderising, this lamb roast will be the talk of your dinner party at Easter or year round. The lamb needs to marinate 4 hours, and up to overnight, to really have the marinade do it's thing.

 

Roasted Leg of Lamb with Mediterranean Stuffing

Serves 6-8

1 Boneless leg of lamb butterflied (ask your butcher)

1 Can anchovy fillets in olive oil (50 g.)

2 Shallots finely chopped

6 Cloves of garlic finely chopped

500 g. Full fat greek yogurt (not fat free or light)

2 Bay leaves

30 g. Chopped fresh parsley

30 g. Chopped fresh rosemary

60 ml. Extra virgin olive oil plus more for drizzling

1 Lemon juice and zest

1 tsp. Red pepper flakes

1 tsp. Sweet paprika (pimenton)

2 Roasted red peppers (jarred is fine) chopped

140 g. Marinated artichokes (jarred/canned)chopped

25 Pitted Kalamata olives roughly chopped

Kitchen Twine/string (ask your butcher)

 

For the marinade:

 

In a sauce pan over low heat, start by sautéing shallots until translucent and soft. Stirring occationally. Add anchovies, smashing them with a wooden spoon until dissolved.

 

Add bay leaves, garlic, red pepper flakes, lemon zest, paprika, and lemon juice. Cook 2 minutes and remove from heat.

 

Off the heat, stir in parsley and rosemary. Let cool, stir in yogurt. Set aside.

 

For the lamb:

 

Sprinkle lamb liberally with course sea salt and pepper.

 

Place lamb in a plastic bag (a trash bag/bin bag) placed inside a large bowl or baking tray, just in case bag leaks in refrigerator.

 

Add cooled yogurt marinade and massage liberally all over meat. Close bag, removing as much air as possible. Place in refrigerator 4 hours minimun or up to overnight for best results.

 

Ready to cook:

Remove lamb from marinade. Discard marinade and wipe off excess with paper towels. Some marinade will remain and that's fine.

 

Preheat oven to 180 C

 

Stuffing the lamb:

 

Lay butterflied lamb open and divide stuffing ingredients evenly in a single layer over lamb.

 

Artichokes, roasted red peppers and olives.

 

Slowly and tightly begin to roll lamb width wide, shortest end.

 

Take kitchen twine and tie lamb at even intervals, an inch apart.

 

Place lamb in roasting pan, drizzle with olive oil and loosely tent with aluminum foil to prevent premature charring. Place on centre rack in preheated oven.

 

Roast lamb for 40 mins. per kilo for medium.

 

 

The best way to check for doneness is to use a thermoter /probe.

 

Rare: 52 C

 

Medium: 60 C

 

Well-done: 75 C- 80 C

 

Remove Lamb from oven 5 minutes before desired doneness, as lamb will continue to cook while it rests. Let rest 20 mins. loosely covered with foil. Slice, serve and be ready to blush at all the compliments you'll receive.

 

Wishing you all a happy, healthy and delicious Easter. xoxo 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Crawley,West Sussex UK

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