Seder Menu: Stuffed Leg of Lamb

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	360360 cal
pro	42 g42g pro
total fat	16 g16g total fat
sat. fat	6 g6g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	186 mg186mg chol
sodium	406 mg406mg sodium
% RDI:	-
calcium	44 calcium
iron	3434 iron
vit A	1010 vit A
vit C	4040 vit C
folate	1616 folate

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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 each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1/4 cup red wine 1/4 1/4cup cupred wine
1 tbsp tomato paste 1 1tbsp tbsptomato paste
Filling:
2 eggs 2 2eggeggs
3/4 cup chopped green onions 3/4 3/4cup cupchopped green oniongreen onions
3/4 cup chopped fresh dill 3/4 3/4cup cupchopped fresh dill
3/4 cup chopped fresh parsley 3/4 3/4cup cupchopped fresh parsley
1/2 cup chopped roasted red peppers 1/2 1/2cup cupchopped roasted red pepperroasted red peppers
1/3 cup matzo meal 1/3 1/3cup cupmatzo meal
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp ground ginger 1 1tsp tspground ginger
1 tsp turmeric 1 1tsp tspturmeric
1 1tsp tspground cardamom, (or 1/4 tsp/1 mL ground cloves)
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1 lb lean ground lamb 1 1lb lblean 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