Super decadent and super delicious! This is a hearty feast fit for a king. Make sure you use the butcher's twine have it really holds the meat and stuffing together. As Easter gets closer I thought I would post a few Lamb recipes. As a child my mother married my step father who was Greek/Italian when I was 5. We ate a lot of different kinds of foods given our different nationalities. We celebrated traditional Easter with Ham and then we had a second Easter and celebrated Greek Easter with Lamb. I love Lamb just about anyway it is cooked. I hope you enjoy this recipe.
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Pork Yield: 6 Servings
Ingredients :
- 1 - leg of lamb, weighing about 4 1/2 pounds
- 1/2 pound(s) minced or ground lamb
- 1/2 pound(s) mild pork sausage, casing removed
- 3 - eggs
- 1/3 cup(s) dry bread crumbs
- 1 2/3 pound(s) plumb or roma tomatoes peeled and seeded and chopped (canned will also work)
- 4 clove(s) garlic, minced
- 1/2 cup(s) minced or finely chopped parsely (italian flatleaf)
- 1 - yellow onion, peeled and minced
- 1/4 - olive oil
- - salt and fresh ground pepper to taste
- - butchers string or twine
Intructions :
- Bone and butterfly the leg of lamb or have the butcher do this for you. Lay the meat out flat with the inside up
- Heat the olive oil in a saucepan or Dutch oven large enough to contain the leg of lamb and saut the minced garlic, parsley and onion until the onion is a translucent gold. Remove the mixture from the saucepan to a bowl with a slotted spoon, leaving the pan drippings behind. When the onion mixture has cooled, work into it the minced lamb, sausage, eggs, and bread crumbs. Work the mixture until it is well blended and season it to taste with salt and pepper. Spread the mixture over the inner side of the leg of lamb. Roll the leg up tightly and tie it with the string or twine so the stuffing doesn't escape as the meat cooks
- Reheat the pan drippings in the saucepan/dutch oven and brown the meat, turning it to get all sides. Add the tomatoes, crumbling them between your fingers, add enough water to reach part-way up the sides of the pot, and simmer everything gently for at least an hour, until the meat is quite tender unless you prefer your lamb on the rare side. You can shorten the cooking time if rare is more your taste
- When the meat is done, remove it from the pot. Let it sit for about 15 minutes. Remove and discard the string, and slice the leg, arranging the pieces on a warmed platter. Spoon the sauce over it and serve at once
- I like to serve this with fresh asperagus, scalloped potatoes, Greek salad and either Greek Easter bread or Anise Bread
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Keyword : stuffed-lamb-Italian-Pork