Father P's Stuffed Leg of Lamb Recipe
Ingredients:
6 tablespoons olive oil, divided
6 tablespoons butter
2 small shallots, chopped
3/4 pound ground veal
Salt and freshly ground black pepper
1 ounce Amaretto
1/4 cup amaretto cookies, crushed
1 bunch fresh spinach, wilted
1 (3 pound piece) boneless leg of lamb, butterflied
Directions:
In a Dutch oven heat 3 tablespoons of olive oil and the butter over medium-high heat until hot but not smoking. Add shallots and sauté until just beginning to soften, about 5 minutes. Add the ground veal, season with salt and pepper and cook 8 to 10 minutes. Remove from the heat and let cool. Once the meat mixture is cool, add the amaretto, amaretto cookies, and wilted spinach. Stir to blend.
Lightly salt and pepper the lamb on both sides. Use the veal mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut. Roll the lamb up and use butcher's twine to tie the leg so that none of the stuffing will spill out.
Preheat the oven to 375 degrees F.
Heat the remaining 3 tablespoons olive oil in a Dutch oven over high heat. When the oil is hot but not smoking, sear the stuffed leg until browned on all sides. Season, to taste, with salt and pepper.
Cover Dutch oven with lid, place in oven and roast for 50 to 65 minutes, or until an instant read thermometer registers 140 degrees F. for medium-rare. Let it stand for 10 minutes before carving.
Serve with Polenta with Portobello Mushrooms
Ingredients:
6 tablespoons olive oil, divided
6 tablespoons butter
2 small shallots, chopped
3/4 pound ground veal
Salt and freshly ground black pepper
1 ounce Amaretto
1/4 cup amaretto cookies, crushed
1 bunch fresh spinach, wilted
1 (3 pound piece) boneless leg of lamb, butterflied
Directions:
In a Dutch oven heat 3 tablespoons of olive oil and the butter over medium-high heat until hot but not smoking. Add shallots and sauté until just beginning to soften, about 5 minutes. Add the ground veal, season with salt and pepper and cook 8 to 10 minutes. Remove from the heat and let cool. Once the meat mixture is cool, add the amaretto, amaretto cookies, and wilted spinach. Stir to blend.
Lightly salt and pepper the lamb on both sides. Use the veal mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut. Roll the lamb up and use butcher's twine to tie the leg so that none of the stuffing will spill out.
Preheat the oven to 375 degrees F.
Heat the remaining 3 tablespoons olive oil in a Dutch oven over high heat. When the oil is hot but not smoking, sear the stuffed leg until browned on all sides. Season, to taste, with salt and pepper.
Cover Dutch oven with lid, place in oven and roast for 50 to 65 minutes, or until an instant read thermometer registers 140 degrees F. for medium-rare. Let it stand for 10 minutes before carving.
Serve with Polenta with Portobello Mushrooms
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