Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago

"Lamb is one of my favourite things to cook. One day I shopped at my usual organic butcher and there begging me to take it home was a butterflied (gigot) lamb leg. Of course I had to obey. My mind was all awhirl with ideas but none which appealed. I thought, "What does one do with a Butterflied Lamb Leg??? Stuff it of course"..... Next question, "Stuff it with what?" Here, Ladies and Gents is where creative juices are allowed to flow freely. Reaching deep into the recesses of creativity, I came up with the following recipe for goodness, prepared and served it to a close friend with a critical palate, and a taste for good blend of herbs and seasonings. (Of course the Chocolate-Glazed, Hazelnut Mousse Cake, was inducement enough ). You may want to serve a "simply perfect" Koongoora Hill, Shiraz Cabernet from Penfolds. They boast it to be Australia's finest, rich heritage of winemaking tradition and experience since 1844. Whether you serve wine with your dinner, or not, do prepare and serve this delicious creation; I promise you won't be sorry . Please note for richness of flavour, all herbs used are fresh, not dried."
 
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Ready In:
27hrs 20mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Prepare the Head of Garlic: Slice top off garlic head; remove loose outer skin.
  • Drizzle 1 tbsp Avocado oil over garlic.
  • Roast in hot oven, until skin is golden brown.
  • Allow to cool, then squeeze out roasted cloves, and crush with a fork; the aroma will excite you.
  • Add to all other Marinade ingredients, and blend well; please note total preparation time includes overnight marinating.
  • Prepare the Lamb: Pound the Lamb to approximately one-half its original thickness; Pour Marinade over Lamb; cover and allow to Marinate overnight; turn from time to time, for thorough marination.
  • Next Day: Preheat oven to 350 F -.
  • Remove the Lamb from the Marinade; Gently scrape off Marinade vegetables and set aside for future use.
  • Drain liquid through sieve, and squeeze all juices through; set this liquid aside for deglazing pan; put the marinade vegetables aside to be used for the stuffing.
  • Stuff the Lamb as follows: To the Chestnut puree, add one-half the vegetables from the Marinade, and mix to blend; you want to create a spreadable "butter"; if necessary, mix in little oil to help the spreading; you may not need it, the Herbs will be quite moist.
  • "Butter" the Lamb with chestnut mixture; be sure you use all of this mix.
  • Lay the Prosciutto slices lengthwise on the Chestnut mixture; spread out and press down gently.
  • Lay the 4 whole Cilantro Roots across the Prosciutto, and press down gently.
  • Lay the Asiago slices lengthwise on the Cilantro Roots and press down gently.
  • Spread the balance of the marinade vegetables over the Asiago slices and press down gently into the cheese.
  • Starting at the narrow end, roll the meat tightly; tie well with butcher's twine, three or four strings across and one lengthwise to keep the meat together.
  • Cook the Lamb as follows: In 2 tbsp Extra Virgin Olive oil, saute the sliced garlic until golden brown. Discard garlic, you won't be using it again.
  • In the oil, and saute pan, brown the rolled lamb on all sides, including the ends; you will have to hold it in place; do not puncture the meat, you will lose flavourful juices.
  • Tuck in the two sprigs of Fresh Rosemary under the string and roast in an uncovered pan; discard the rosemary sprigs when the meat has finished roasting. Cook prepared lamb in 350F oven about 20 minutes per lb. fully stuffed.
  • Deglaze the pan in the usual way, using liquid from the marinade.
  • Slice the rolled lamb with string intact to keep dressing in place; remove the string after slicing meat.

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RECIPE SUBMITTED BY

<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>
 
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