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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Very Low Carbs Main Dish Lamb Sheep American Australian Canadian Oven Roast Dinner Party Fall Holiday Event Spring Summer Winter Stove Top Dietary New Years Low Sodium Seasonal Low Carb New Zealand Low In Something Meat Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less

Lamb Leg Stuffed With Herbed Leek Dressing

Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a cabernet shiraz or a crisp chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of new zealand spring lamb.

Steps

Preheat oven 450 degrees f.
In a large skillet , melt butter over medium heat.
Add leaks and garlic and cook , stirring until most of the liquid evaporates.
Stir in thyme , sage , rosemary , salt and pepper.
Remove from heat and allow to cool.
Make several incisions in thickest part of meaty side of butterflied lamb leg.
Sprinkle with salt and pepper.
Spread with leek mixture , leaving small border all around the edges.
Starting with the long side , roll lamb up , tucking in ends.
Tie well with string , at 2-inch intervals and once or twice from end to end.
Place seam side down on rack in shallow roast pan.
Brush all over with oil , sprinkle with salt and pepper.
Pour 1 cup water into the pan.
Add carrots and onion.
Place in preheated oven and cook for about 15 minutes.
Reduce oven temperature to 325f.
Roast uncovered for about 1-1 / 2 hours , or until internal temperature is 135f for medium rare.
Remove from oven , cover loosely with foil and let rest for 10 minutes.

Ingredients

leg of lamb, butter, leeks, garlic, dried thyme, sage, rosemary, salt and pepper, vegetable oil, carrots, onion, dry red wine, beef broth, cornstarch, water