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Seder Menu: Stuffed Leg of Lamb

By The Canadian Living Test Kitchen

Tested till perfect

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Seder Menu: Stuffed Leg of Lamb

This recipe makes 8 servings

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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

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 boneless leg of lamb, (about 2-1/2 lb/1.25 kg)
  • 1/2 tsp each salt and pepper
  • 1/4 tsp cinnamon
  • 1 tbsp vegetable oil
  • 1/4 cup red wine
  • 1 tbsp tomato paste
  • Filling:
  • 2 eggs
  • 3/4 cup chopped green onions
  • 3/4 cup chopped fresh dill
  • 3/4 cup chopped fresh parsley
  • 1/2 cup chopped roasted red peppers
  • 1/3 cup matzo meal
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cardamom, (or 1/4 tsp/1 mL ground cloves)
  • 1/2 tsp each salt and pepper
  • 1 lb 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 :

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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