Honey Roasted Stuffed Lamb

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Honey roasted stuffed lamb

Not an everyday dish, a stuffed leg of lamb is something you would want to make for special occasions. I live to serve this lamb dish with a portion of rice, like Basmati Rice with Dry-Roasted Spices (page 77). Note: You will need to ask your butcher to make the leg of lamb boneless, as it isn’t something you can’t do at home. For the stuffing, you may use any vegetable of your choice, not necessarily the spinach and mushroom that I have used here

Ingredients

        1 (3½-lb/1.5-kg) leg of lamb, trimmed of excess fat, de-boned, and butterflied.

        ¼ cup (65 ml) malt vinegar, 2 tablespoons oil.

        Salt, to taste; 1 teaspoon chili powder.

        1 cup (230 g) sour cream; 1 onion, minced.

        1 tablespoon minced garlic; 2 tablespoons warmed honey, plus extra for drizzling.

        1 teaspoon claried butter;1 tablespoon ground coriander.

        1 teaspoon ground cumin; ½ teaspoon Asian chili powder or ground cayenne pepper.

Spinach and Nut Stu­ng

        1 lb (500 g) fresh spinach, chopped;½ lb (250 g) button mushrooms, chopped.

        1 cup (140 g) almonds, chopped; ¼ cup (25 g) dried cranberries.

        1 cup (40 g) fresh coriander leaves (cilantro), chopped; 1 tablespoon garam masala.

Instructions

Step 1:

Mix together the ingredients for the Spinach and Nut Stung in a large bowl.
Make 2-in (5-cm)-long, deep cuts, each about 2 in (5 cm) apart, over the entire outside surface of the leg of lamb.

Step 2:

Mix together the malt vinegar, oil, salt and chili powder in a bowl, and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside surface. Then roll the lamb into a log. Tie the roll with kitchen twine crosswise and then lengthwise to secure it.

Step 3:

Mix together the sour cream, onion, garlic, honey, clari�ed butter, coriander, cumin and Asian chili powder and rub well over the outside surface of the meat.

Step 4:

Mix together the sour cream, onion, garlic, honey, clari�ed butter, coriander, cumin and Asian chili powder and rub well over the outside surface of the meat.

Step 5:

Transfer the lamb to an ovenproof dish, along with its marinade, and roast for 30 to 40 minutes.

Step 6:

Reduce the heat to 300°F (150°C) and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-in (2.5- cm) slices and serve hot, drizzled with honey.

Food: Honey Roasted Stuffed Lamb

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