Seder Menu: Stuffed Leg of Lamb

Tested Till Perfect

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%
    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

  • 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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