Recipe courtesy of Catherine Scorsese
Stuffed Leg of Lamb
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 548
- Total Fat
- 39
- Saturated Fat
- 16
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 44
- Cholesterol
- 160
- Sodium
- 566
- Total: 2 hr 10 min
- Prep: 25 min
- Cook: 1 hr 45 min
Ingredients
6 pound boned leg of lamb
Salt and freshly ground black pepper, to taste
3/4 cup fresh bread crumbs
1/4 cup olive oil
3 tablespoons minced garlic
1/2 cup freshly grated Locatelli (Pecorino Romano)
3 tablespoons minced fresh parsley leaves
Directions
- Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
- In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
- Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
- Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.