Whole Stuffed Leg Of Lamb -

Whole Stuffed Leg Of Lamb

Ingredients

8 lb leg of lamb, deboned

Stuffing:-
2 cups bulgur wheat, cooked al dente
6 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 large bell pepper, seeded and chopped
6 small fresh hot chillies, seeded and minced
⅓ cup fresh parsley, minced
1 tablespoon fresh dill weed, minced or 1 teaspoon dill weed, dried
½ teaspoon cumin, ground
6 tablespoon fresh lemon juice
1 teaspoon lemon peel, grated
1 bay leaf
⅓ cup pine nuts
⅓ cup currants
2 eggs, lightly beaten
1 teaspoon sugar
Salt and coarsely ground black pepper, to taste

Marinade:-
1 fresh lemon, juiced
¼ cup sugar
¼ cup olive oil
1 tablespoon fresh dill weed, minced or 1 teaspoon dill weed, dried
4 cloves garlic, finely minced
¼ teaspoon cayenne
1 bay leaf
1 teaspoon dry mustard
½ teaspoon mixed dried herbs or Italian-seasoning
½ tablespoon paprika
Salt and black freshly ground pepper, to taste
½ cup beef broth

To Serve:-
Lettuce leaves, tomato-wedges and lemon slices (optional)

Method

Combine all of the ingredients for the stuffing and pack them firmly into the leg of lamb. Truss shut with bamboo or metal skewers. Mix all the ingredients for the marinade together exceedingly well.

Put the stuffed leg of lamb in a deep dish, pour the marinade over and rub it into the meat on all sides. Refrigerate overnight, turning and rubbing several times.

To bake, place the lamb in a roasting pan with a tight fitting lid. Mix the broth with the remaining marinade and pour over the leg of lamb. Bake at 350ºF degrees for 1 ½ hours or until the meat is exceedingly tender.

Remove the lid during the last 20 minutes and turn the heat to 400ºF degrees to brown.

Related food category:

• Lamb