5 pound boneless leg of lamb Smashed peeled garlic 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 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
How To make Stuffed Leg Of Lamb's Videos
Leg of Lamb with Goat's Cheese and Mint | Gordon Ramsay
Deboned and butterflied to make it easier to roast. Best served with a mint vinaigrette.
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Stuffing & Roasting a Boneless Leg
Garlic and Herb-Stuffed Leg of Lamb | Easter Dinner
Roasted leg of lamb is robust enough that it pairs beautifully with boldly flavored seasonings like lemon zest, fresh rosemary, and garlic. Watch as this recipe comes together for the perfect Easter dinner or special Sunday supper.
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Roast Leg of Lamb Stuffed with Prosciutto Rosemary and Garlic
How to Make the Best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust.
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Greek Leg of Lamb with Chestnut Stuffing
Lamb is my favorite meat. This boneless leg of lamb is perfectly marinated in Greek herbs and filled with a combination of roasted chestnuts and sweet prunes. This is a beautiful and impressive main course for your Holiday table.
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