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Stuffed Leg of Lamb with Rosemary Potatoes


Ingredients

  • 2 Granny Smith apple, chopped
  • 3 gloves minced garlic
  • 1 tablespoon butter
  • Salt and black pepper
  • 1 ½ cups crumbled feta cheese
  • 1 cup toasted pine nuts
  • ¼ cup finely chopped mint
  • 1 leg of lamb, approx 5 pounds, butterflied
  • 1 tablespoon extra virgin olive oil
  • Butcher’s twine

Directions

Preheat oven to 375 degrees F.
Cut six 2-foot lengths of butcher’s twine. In a small skillet saute apples in butter until lightly browned, add the garlic and saute 1 minute more. For smoother texture, peel apples prior to saute. Transfer to a mixing bowl and add the feta cheese, pine nuts and mint; season to taste with salt and pepper. Place lamb on work surface. Start by butterflying the lamb leg rolling the roast and cutting along the inside to get the meat a uniform thickness. Place a zip lock bag over one side of the lamb and pound with a meat mallet to flatten moving slowly to the other side till uniform in thickness; careful not to pound thru the roast. Generously season inside and outside of lamb with salt and pepper. Place stuffing mixture on one side of the now butterflied roast; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.
In a heavy bottomed pan, heat oil over high heat. Add the lamb and sear all over to brown. Transfer lamb to a rack and set down in a roasting pan. Roast until an instant-read thermometer reads 140 degrees for medium rare, basting occasionally. Remove from oven and let sit and rest with foil tent for 10 minutes. Remove stings before serving.

Rosemary Potatoes

  • 2 pounds red or new potatoes
  • ½ cup olive oil
  • 2 sprigs of chopped fresh rosemary leaves
  • 1 teaspoon of red pepper flakes
  • Kosher salt
  • fresh ground pepper

Directions

Wash potatoes with scrub brush to remove any dirt. For very small potatoes cut in half, for larger potatoes quarter lengthwise. In a large bowl combine olive oil, rosemary, red pepper flakes, salt and pepper to taste. After well mixed add potatoes and toss with oil. Spread potatoes on a non-stick baking sheet or one covered in foil and sprayed with non-stick cooking spray. Bake in 375 degree oven for approx 30 minutes or until golden brown. Sprinkle potatoes with a few pinches of Kosher salt to taste after removing from oven.

 

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One Response “Stuffed Leg of Lamb with Rosemary Potatoes”

  1. lberns1
    February 20, 2012 at 4:37 am

    I love rosemary roasted redskins. I like to I add some soy sauce, and garlic to them, as well, then let them get good and roasted.

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About Brooke Elizabeth Barkley