Stuffed Leg of Lamb
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 -5 lbs boneless leg of lamb
- 3⁄4 cup roasted red pepper
- 2 (10 ounce) bags spinach
- 1 cup pine nuts
- 8 ounces gorgonzola
- 2 sprigs fresh rosemary
- 2 garlic cloves, finely minced
- 1 1⁄2 tablespoons vegetable oil
- 4 tablespoons olive oil
- salt & pepper
directions
- Wash and remove large stems from spinach.
- Heat olive oil in pan and add spinach.
- Cook until wilted.
- Add salt & pepper.
- Place in a strainer to drain.
- When cool to the touch squeeze excess moisture from spinach and set aside.
- Toast pine nuts for 10 minutes in 350F oven.
- Set aside.
- Spread lamb out on cutting board.
- Pound to make it an even thickness all over.
- Season lamb with salt & pepper, minced garlic and chopped rosemary.
- Layer on in this order spinach, pinenuts, red peppers & cheese.
- Roll tightly and tie with cotton string.
- Heat heavy skillet ( I use cast iron).
- Add vegetable oil and sear on all sides.
- Place in roasting pan and roast 375F for about 1 1/2 hours for medium.
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RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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