Seder Menu: Stuffed Leg of Lamb
This recipe makes 8 servings
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 |
- Portion size: 8
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.
Ingredients
- 1 1boneless leg of lambboneless legs of lamb, (about 2-1/2 lb/1.25 kg)
- 1/2 tsp 1/2tspeach salt and pepper
- 1/4 tsp 1/4tspcinnamon
- 1 tbsp 1tbspvegetable oil
- 1/4 cup 1/4cupred wine
- 1 tbsp 1tbsptomato paste Filling:
- 2 2eggeggs
- 3/4 cup 3/4cupchopped green oniongreen onions
- 3/4 cup 3/4cupchopped fresh dill
- 3/4 cup 3/4cupchopped fresh parsley
- 1/2 cup 1/2cupchopped roasted red pepperroasted red peppers
- 1/3 cup 1/3cupmatzo meal
- 2 2cloves garlic, minced
- 1 tsp 1tspground cumin
- 1 tsp 1tspground ginger
- 1 tsp 1tspturmeric
- 1 tsp 1tspground cardamom, (or 1/4 tsp/1 mL ground cloves)
- 1/2 tsp 1/2tspeach salt and pepper
- 1 lb 1lblean 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 :
Substitution:Use a fresh boneless lamb shoulder instead of the leg. Frozen does not work well.
Source : Canadian Living Magazine: April 2003
