Seder Menu: Stuffed Leg of Lamb
Lamb is a favourite Passover dish, and this one, stuffed with a herbed and spiced ground lamb mixture, is doubly good. Slice and arrange neatly on a pool of tomato-enriched pan juices and serve with Steamed Asparagus with Lemon.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 360 |
| pro | 42 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 186 mg |
| sodium | 406 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 34% |
| vit A | 10% |
| vit C | 40% |
| folate | 16% |
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1 boneless leg of lamb (about 2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cinnamon
1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) red wine
1 tbsp (15 mL) tomato paste
Filling:
2 eggs
3/4 cup (175 mL) chopped green onions
3/4 cup (175 mL) chopped fresh dill
3/4 cup (175 mL) chopped fresh parsley
1/2 cup (125 mL) chopped roasted red peppers
1/3 cup (75 mL) matzo meal
2 cloves garlic, minced
1 tsp (5 mL) each ground cumin, ground ginger and turmeric
1 tsp (5 mL) ground cardamom (or 1/4 tsp/1 mL ground cloves)
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground lamb
Preparation:
Place lamb as flat as possible on work surface. With sharp knife held horizontally, cut almost but not all the way through thick part; open like book to make even thickness. Trim off any sinew or fat. Sprinkle with salt, pepper and cinnamon. Set aside.
Filling: In large bowl, beat eggs; mix in green onions, dill, parsley, red peppers, matzo meal, garlic, cumin, ginger, turmeric, cardamom, salt and pepper. Mix in ground lamb.
Spread evenly over lamb, leaving 1-inch (2.5 cm) border all around. Starting at 1 long side, roll up and tie at 2-inch (5 cm) intervals with string. Skewer ends to contain filling. Place on greased rack in roasting pan; rub all over with oil.
Roast in 325°F (160°C) oven until meat thermometer inserted in ground lamb layer registers 170°F (75°C), about 1-1/4 hours. Transfer to platter and tent with foil; let stand for up to 20 minutes.
Meanwhile, skim fat from pan juices; bring to boil over medium-high heat. Whisk in wine and tomato paste; simmer for 2 minutes. Strain; serve with lamb.
Additional Information
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Substitution:Use a fresh boneless lamb shoulder instead of the leg. Frozen does not work well.
Source
Canadian Living Magazine: April 2003
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