Stuffed Leg of Lamb

Total Time:
2 hr 45 min
Prep:
45 min
Cook:
2 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 .5-5 pound boneless leg of lamb
  • Smashed peeled garlic
  • 1 to 2 teaspoons chopped fresh rosemary
  • Stuffing (see recipe above)
  • 1/4 cup red wine
  • 3/4 cup brown stock or beef broth
  • 1 pound peeled, seeded and chopped tomatoes
  • 1 tablespoon slivered pitted olives
  • Chopped parsley
Directions
  • Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.

  • Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.

  • Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.


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