Lamb Leg Stuffed with Herbed Leek Dressing

Jun 01, 2023June 1, 20230 3
Lamb Leg Stuffed with Herbed Leek Dressing, a savory entrée perfect for special occasions
in Main

Prep

40 min

Cook

1 hr, 30 min

Ready In

2 hr, 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 lbs butterflied leg of lamb , about
2 tablespoons butter
2 cups chopped leeks , white part only
3 cloves garlic , minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
salt and pepper
vegetable oil
2 carrots , sliced
1 onion , chopped
3/4 cup dry red wine
3/4 cup beef broth ( or all beef broth if you wish , but not all wine )
1 tablespoon cornstarch
water , for the roasting pan

Nutrision Information

Servings Per Recipe
8-10
Calories
618
Sugar
2 g
Fat
35 g
Lamb Leg Stuffed with Herbed Leek Dressing is a beautiful and delicious entrée option for a special occasion or holiday meal. The combination of savory herbs and leeks impart robust flavor to the dish. Tender, succulent lamb stuffed with a flavorful dressing made of fragrant herbs and sweet leeks makes for a delightful, mouth-watering meal. The added bonus of carrots and onions gives the dish more flavor and crunch. This recipe will surely have your guests asking for seconds!

Instructions

1.Preheat your oven to 350°F.
2.In a skillet, melt butter over medium heat. Add chopped leeks, garlic, dried thyme, sage, rosemary, and salt and pepper. Cook for 5 to 6 minutes until softened.
3.Spread out the lamb on a work surface and spread the stuffing over the top.
4.Roll up the lamb tightly and secure with kitchen twine.
5.Drizzle the vegetable oil all over the lamb and season with salt and pepper.
6.Place the lamb in a roasting pan, and add sliced carrots and chopped onion around the edges.
7.Roast for 1 to 1 1/2 hours until the lamb is cooked to your desired degree of doneness.
8.Remove the lamb from the pan and let it rest for 10 to 15 minutes.
9.For the sauce, pour off any excess fat from the roasting pan and place the pan over medium-high heat. Add the red wine and beef broth and stir to combine. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch mixture into the roasting pan and bring to a boil, whisking constantly, until the sauce has thickened.
10.Slice the lamb and serve with the sauce on the side.

PROS

This dish is an impressive and flavorful entrée that will impress guests at your next dinner party.
The stuffing adds a delicious and savory flavor to the lamb, while the sauce ties everything together with its richness.

Lamb is a healthy meat option, leaner than beef and an excellent source of protein, iron, and vitamin B12.

CONS

Lamb can be expensive and may not be suitable for those on a tight budget.

This dish requires a bit of prep work and time in the oven, so it may not be suitable for a quick and easy weeknight meal.

HEALTH & BENEFITS

Lamb is a nutrient-rich meat that is an excellent source of protein, iron, and vitamin B12.
The leeks in the stuffing are a good source of vitamins A and C, potassium, and fiber.
This dish is also a great source of healthy fats and nutrients, making it a nourishing meal option.

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