Tested till perfect Seder Menu: Stuffed Leg of Lamb

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

  • rating starrating starrating starrating starrating star
  • Portion size 8

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
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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.

Nutritional Information Per serving: about

cal 360 pro 42g total fat 16g sat. fat 6g
carb 8g fibre 1g chol 186mg sodium 406mg

% RDI:

calcium 4 iron 34 vit A 10 vit C 40
folate 16
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