Stuffed leg of lamb recipe, Lamb recipes, Holiday recipes

A delicious stuffed leg of lamb recipe is included in the holiday recipes of many people around the world. Here in the United States Lamb is very popular in Christmas recipes and Easter recipes.

The meat of lamb is taken from the animal between the age of one month to one year old. The meat is very tender and usually is reserved for special occasions. Lamb is sorted into three kinds of meat; forequarter, loin and hindquarter. The forequarter includes the neck, shoulders, front legs and the ribs to the shoulder blades. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two quarter areas. The following recipe uses the leg of lamb, which is the whole leg. It doesn’t matter if it is from the forequarter or the hind quarter but it needs to be boned for this stuffed leg of lamb recipe.

STUFFED LEG OF LAMB RECIPE

• 3 to 5 slices bacon


• 1 Small onion, chopped


• ¼ Cup soft breadcrumbs


• ¼ Cup milk


• ½ Teaspoon grated lemon rind


• 2 Tablespoons lemon juice


• 1 Teaspoon chopped fresh parsley


• ½ Teaspoon dried whole thyme or rosemary


• ¼ Teaspoon salt


• 1/8 Teaspoon pepper


• 1 Leg of lamb, 6 pound boned


• Black pepper


• ½ Cup chicken broth


• ½ Cup dry red wine


• Onion sauce

Preheat the oven to 350F degrees.

Cook the bacon in a large skillet until crisp; remove bacon and reserve 2 tablespoons of the drippings. Crumble the bacon.

Combine the bacon with the onion, breadcrumbs, milk, lemon rind, lemon juice, parsley, thyme, pepper and salt; mix until well blended. Stuff the mixture in the cavity of the leg of lamb. tie securely with a heavy string every two to three inches. Sprinkle with additional black pepper.

Pour reserved bacon drippings into a shallow pan and place the leg of lamb in the pan. Insert a meat thermometer, making sure it does not touch fat or stuffing, bake for 2 hours or until the thermometer reaches 160F degrees. Let stand for 20 minutes before carving.

WINE SAUCE:

Pour excess fat into a small saucepan. Add the chicken broth and wine. Bring to a boil, reduce heat and simmer until liquid has reduced by half. Serve wine sauce and onion sauce with the lamb. Serves 8 to 10.

ONION SAUCE:

• 2 Large thinly sliced onions


• 2 Tablespoons melted butter


• 1 Tablespoon flour


• 1 Cup milk


• ¼ Teaspoon salt


• 1/8 Teaspoon pepper


• 1/8 Teaspoon ground nutmeg


• ½ Cup whipping cream

Sauté the onion in the butter until tender. Add the flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add the milk. Cook over medium heat stirring constantly until mixture has thickened and bubbly. Stir in the salt, pepper, nutmeg and cream.

Return to Holiday Recipes from Stuffed Leg of Lamb Recipe
Return to Home Page from Stuffed Leg of Lamb Recipe

New! Comments