Stuffed Leg of Lamb
Stuffed Leg of Lamb
5 to 5 ½ pounds boned leg of lamb
Marinade
10 garlic cloves
The juice and zest of one lemon
2 tablespoons brown sugar (30ml)
1 ½ tablespoons olive oil (22ml)
Stuffing
1 tablespoon olive oil (15ml)
2 garlic cloves, sliced in half
½ medium onion, chopped
1/3 cup pine nuts (75ml)
1 ½ pounds spinach, cooked, drained and chopped
8 ounces mild goat cheese
1/3 cup chopped fresh parsley (75ml)
¼ cup dried cranberries (60ml)
1 teaspoon Worcestershire sauce (5ml)
Salt and pepper to taste
Drip pan
1 cup white wine (250ml)
3 sprigs rosemary
To prepare the marinade, add garlic, brown sugar and the zest and juice of one lemon to a mini food processor. Start the processor and gradually add oil to the mixture until thick and emulsified.
Place the lamb in a large sealable bag and pour the marinade overtop. Shake bag so the meat is thoroughly coated. Place the meat in the refrigerator and marinate overnight up to 24 hours.
To prepare the stuffing, add oil, chopped garlic and onions to a skillet and sauté on the grill for a few minutes until soft. Add some pine nuts and stir. After a few more minutes, scrape the onions, garlic, and pine nuts mixture into a large bowl.
Clean the spinach. Bring a large pot of salted water to a boil. Add the spinach to the water for 30 seconds. Remove the spinach and run under cold water. Pat dry. Chop the spinach and add to the pine nut mixture in the large bowl. If using pre-cooked frozen spinach, defrost and squeeze the excess moisture out before placing in the bowl. Add the parsley, goat cheese, dried cranberries, Worcestershire sauce, salt, pepper and mash together.
Remove the leg of lamb from the marinade and pat dry. Slice 4 slits through the leg and stuff one garlic slice into each. Season the cavity with salt and pepper.
Stuff the leg of lamb with the filling and close the meat around the filling. Secure the roast with butcher’s twine.
To prepare the lamb for grilling, place in a skillet with hot oil and sear the meat 1-2 minutes on each side.
Pour wine in drip pan and add rosemary.
Remove the grill from one side of the barbeque and insert drip pan. Replace grill.
Preheat the other side of the grill to 220ºC/104ºF.
Place lamb on grill above the drip pan and cook for 30 minutes per pound.
Replenish wine in drip pan as necessary.
Remove lamb from grill, cover with foil and let rest for 10 minutes before serving.
Yield: 6 servings
5 to 5 ½ pounds boned leg of lamb
Marinade
10 garlic cloves
The juice and zest of one lemon
2 tablespoons brown sugar (30ml)
1 ½ tablespoons olive oil (22ml)
Stuffing
1 tablespoon olive oil (15ml)
2 garlic cloves, sliced in half
½ medium onion, chopped
1/3 cup pine nuts (75ml)
1 ½ pounds spinach, cooked, drained and chopped
8 ounces mild goat cheese
1/3 cup chopped fresh parsley (75ml)
¼ cup dried cranberries (60ml)
1 teaspoon Worcestershire sauce (5ml)
Salt and pepper to taste
Drip pan
1 cup white wine (250ml)
3 sprigs rosemary
To prepare the marinade, add garlic, brown sugar and the zest and juice of one lemon to a mini food processor. Start the processor and gradually add oil to the mixture until thick and emulsified.
Place the lamb in a large sealable bag and pour the marinade overtop. Shake bag so the meat is thoroughly coated. Place the meat in the refrigerator and marinate overnight up to 24 hours.
To prepare the stuffing, add oil, chopped garlic and onions to a skillet and sauté on the grill for a few minutes until soft. Add some pine nuts and stir. After a few more minutes, scrape the onions, garlic, and pine nuts mixture into a large bowl.
Clean the spinach. Bring a large pot of salted water to a boil. Add the spinach to the water for 30 seconds. Remove the spinach and run under cold water. Pat dry. Chop the spinach and add to the pine nut mixture in the large bowl. If using pre-cooked frozen spinach, defrost and squeeze the excess moisture out before placing in the bowl. Add the parsley, goat cheese, dried cranberries, Worcestershire sauce, salt, pepper and mash together.
Remove the leg of lamb from the marinade and pat dry. Slice 4 slits through the leg and stuff one garlic slice into each. Season the cavity with salt and pepper.
Stuff the leg of lamb with the filling and close the meat around the filling. Secure the roast with butcher’s twine.
To prepare the lamb for grilling, place in a skillet with hot oil and sear the meat 1-2 minutes on each side.
Pour wine in drip pan and add rosemary.
Remove the grill from one side of the barbeque and insert drip pan. Replace grill.
Preheat the other side of the grill to 220ºC/104ºF.
Place lamb on grill above the drip pan and cook for 30 minutes per pound.
Replenish wine in drip pan as necessary.
Remove lamb from grill, cover with foil and let rest for 10 minutes before serving.
Yield: 6 servings
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