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How To make Basil Stuffed Lamb Roast
Ingredients
3/4
cup
onion, chopped
1/3
cup
celery, chopped
2
each
garlic cloves, minced
1/4
cup
olive oil
2
each
eggs, beaten
10
oz
spinach, frozen, chopped, thawed
1/4
cup
parsley, fresh, snipped
3
tablespoon
basil, fresh, snipped
1/4
teaspoon
marjoram, dried, crushed
1/4
teaspoon
pepper
6
cup
croutons, plain
1/2
cup
water
1/4
cup
parmesan cheese, grated
5-7
pound
leg of lamb, boned and butterflied
1
teaspoon
rosemary, dried, crushed (optional)
1
mint, fresh (optional)
1
marjoram, fresh (optional)
Directions:
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside.
If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary.
Spread the stuffing over the roast. Roll up and tie meat securely. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F.
Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.
How To make Basil Stuffed Lamb Roast's Videos
Recipe Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe - Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
INGREDIENTS:
●1/2 cup coarsely chopped prunes
●1/4 cup currants
●2 tablespoons creme de cassis liqueur
●1 1/2 tablespoons minced fresh rosemary
●1 1/2 tablespoons minced fresh thyme
●1/2 teaspoon ground coriander
●1 1/4 teaspoons salt
●1 teaspoon freshly ground black pepper
●1 (4 pound) boneless leg of lamb, rolled and tied
●1/2 cup chopped roasted and salted almonds
●2 tablespoons chopped fresh mint
●3 cloves garlic, cut into thirds
●2 tablespoons olive oil
●1/2 cup balsamic vinegar
●5 tablespoons butter
●3 tablespoons honey
●1/3 cup thinly sliced, stemmed Calimyrna figs
●5 teaspoons chopped fresh basil
●6 leaves mint
●6 leaves basil
Braised Flank Steak Braciola Braciole Stuffed with Basil and Mozzarella Recipe
Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta...
Ingredients
1 lb (500g) flank steak
Salt and fresh ground black pepper
6 oz (150g) grated mozzarella
3 oz (85g) freshly grated Parmesan
1/3 cup (75 mL / 65g) fine breadcrumbs
12 large (15g) basil leaves
1/4 cup (50 mL) olive oil
1 large yellow onion (or 2 small)
1/2 cup (125 mL) red wine
One can (28-oz. / 796 mL) whole tomatoes and their juices
1/4 tsp (1 mL) crushed red pepper flakes
8 oz.(225g) mushrooms quartered
Method:
Preheat oven to 300ºF
Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.
Butterfly the flank steak, and open it up like a book.
Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll--style.
Tie with butcher twine in four or five places.
Heat half the oil in a Dutch oven over medium-high heat.
Add the flank steak roll and brown until it releases from the pan.
Turn and brown on all sides then transfer to a plate.
Add the remaining 2 Tbsp of oil along with the onion.
Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan.
Add the tomatoes & red pepper flakes and bring to a boil.
Reduce to a simmer and place the meat and mushrooms into the broth.
Cover and cook for about about 1½ hours, turning the meat occasionally.
Slice and serve topped with the sauce and vegetables.
Red, White and Basil Burger
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
Subscribe to watch a new Jacques Pépin video every Wednesday:
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10
Gordon went live on Saturday on from his home to show the world how easy it is cook lamb from home with just a few ingredients as we all #StayHome. Gordon, also celebrated Oscar's first birthday with Tana, Tilly and all the kids! But did he find the lamb sauce? So come #CookwithMe as we navigated these times.
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Full Recipe here:
INGREDIENTS:
Lamb Chops
Mushrooms
Red Onion
New Potatoes (Leftovers are fine)
Frozen Peas
Butter
Oil
Mustard
Cider Vinegar
Extra Virgin Olive Oil
Chiptole paste
Garlic
Salt and Pepper
Spring Onions
Recipe Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe - Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
INGREDIENTS:
●1/2 cup coarsely chopped prunes
●1/4 cup currants
●2 tablespoons creme de cassis liqueur
●1 1/2 tablespoons minced fresh rosemary
●1 1/2 tablespoons minced fresh thyme
●1/2 teaspoon ground coriander
●1 1/4 teaspoons salt
●1 teaspoon freshly ground black pepper
●1 (4 pound) boneless leg of lamb, rolled and tied
●1/2 cup chopped roasted and salted almonds
●2 tablespoons chopped fresh mint
●3 cloves garlic, cut into thirds
●2 tablespoons olive oil
●1/2 cup balsamic vinegar
●5 tablespoons butter
●3 tablespoons honey
●1/3 cup thinly sliced, stemmed Calimyrna figs
●5 teaspoons chopped fresh basil
●6 leaves mint
●6 leaves basil