Stuffed leg of lamb makes a delicious and healthy meal that will warm your soul on cold, winter evenings. Many Americans are unaware of how good lamb is for you–it is lower in calories, has more omega-3’s, and less saturated fat than beef.
The trick to cooking lamb is to resist overcooking. Generally, lamb tastes best when cooked medium-rare, clocking in at 125°F to 135°F. As your meat begins to reach the cooking time, begin taking the temperature sooner rather than later!
- 1- TBS boneless leg of lamb (about 4 ½ pounds)
- ½ cup dried apricots, reconstituted
- 3 medium garlic cloves, peeled
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh rosemary, chopped
- 1 small bundle of sage
- 1 tablespoon Dijon mustard
- Salt and Pepper to taste
- 3 tablespoons olive oil
- 2 ½ cups of water
- ¾ cups flour
The day before your meal:
- Reconstitute the apricots by soaking them in ¼ cup of boiling water for 5 minutes.
- Coarsely chop the garlic, parsley, sage, rosemary, Dijon mustard, salt, and pepper using a food processor. While the processor is chopping, add the olive oil and continue to process it until it transforms into a thick paste. Put the mixture into a bowl and stir in the apricots.
- Spread out the leg of lamb onto a cutting board. Pound the meat until it is evenly flattened.
- Use a spatula to spread the paste onto the lamb. Roll up the meat from bottom to top and secure with several lengths of kitchen twine. Wrap the lamb in plastic wrap and refrigerate between 8 to 24 hours.
To cook the stuffed leg of lamb:
- Remove the lamb from the refrigerator and allow it to sit out for about an hour to remove the chill.
- Preheat the oven to 350°F.
- Remove the plastic wrap and place the roll of meat into a roasting pan.
- Bake until the center of the roll reads 130° on a meat thermometer (about 45 to 75 minutes.)
- Transfer the baked lamb to a cutting board and cover with foil. Allow the meat to rest for 25 minutes.
To make the gravy:
- Pour the drippings from the roasting pan into a medium saucepan over medium heat.
- Using a container with a lid, mix 1 ½ cup cold water and ¾ cup of flour and shake until well blended. Pour through a strainer into the saucepan, whisking the contents constantly. Continue whisking until the gravy reaches your desired thickness.
Serve with mashed potatoes and a glass of your favorite Cabernet Sauvignon.
Why purchase meat and produce from a grocery store that comes from who knows where?
We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop shop for locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.