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Mediterranean Stuffed Leg of Lamb

Mediterranean Stuffed Leg of Lamb

1 leg of lamb or shoulder, boneless (@ 5 lbs)

1 bulb fennel, chopped

2 Tbsp minced shallot

1 Tbsp butter

1-1/2 cups crumpled feta

1 cup roasted pine nuts

¼ cup Kalamata olives

1.4 cup chopped mint

1 bulb fennel, chopped

2 Tbsp minced shallot

1 Tbsp butter

1-1/2 cups crumpled feta

1 cup roasted pine nuts

¼ cup Kalamata olives

¼ cup chopped mint

¼ cup chopped parsley

¼ cup chopped basil

1 Tbsp olive oil

Salt and black pepper, to taste

 

In a small frying pan, sauté fennel and shallots butter for 1 minute or until lightly browned; season with salt and pepper.  Transfer to a small bowl and cool.  Mix well with feta pinenuts, olives and herbs; season with pepper. 

Arrange lamb on work surface, cut-side up.  Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until lamb is a fairly even thickness.  Remove plastic wrap and generously season both sides of lamb with salt and pepper.  Spread stuffing mixture over meat.  Roll up lamb, tucking in ends.  Tightly tie string around roast at 1-inch intervals.

 In a roasting pan on the stove top, heat oil over high heat.  Add roast and sear on all sides, about 6 minutes in all.  Place roast on a rack in roasting pan.  Roast at 375 until medium-rare, about 1 hour to 1 hour and 15 minutes.  (Pull the roast at 135 to 140 degrees depending on how rare you want it to be.  Medium on lamb is considered 150 degrees.  Also, if your roast is half the size of the recipe example please remember to cut your cooking time in half!)

 Remove from oven; cover loosely with foil.  Let rest for at least 10 minutes.  Discard strings and slice.

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