Stuffed Leg Of Lamb

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (5- to 5 1/2-pound) boneless leg of lamb
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups soft breadcrumbs
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons diced green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon dried whole thyme
  • Dash of paprika
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups water

Preparation

  1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Trim excess fat. Rub opening formed from boning with onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Combine breadcrumbs, butter, chilies, 1 teaspoon salt, thyme, and paprika. Spoon into opening. Fold lamb over stuffing; fasten with skewers, and tie securely with string.
  3. Dredge lamb in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a shallow roasting pan. Pour water around lamb. Insert meat thermometer, if desired.
  4. Bake, uncovered, at 400° for 30 minutes; reduce heat to 350°. Bake until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Leg Of Lamb Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy