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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
Stuffed Leg Of Lamb With Balcamic Fig-Basil Souce Recipe by Chef Maria Goretti
Stuffed Leg Of Lamb With Balcamic Fig-Basil Souce Recipe by Chef Maria Goretti
Ingredients And Method :
For the Stuffing Marinade : In a bowl add 1 tbsp olive oil, 5-6 crushed garlic pods. 10-12 mint sprigs 12-15 chopped prunes,
For the Stuffing marinade : In a bowl add 1 tbsp olive oil,5-6 crushed garlic pods,10-12 mint sprigs,12-15 chopped prunes.
1 tbsp roasted jeera powder, crushed black pepper to taste, 5-6 thyme sprigs,salt to taste, 1 tbsp almond flakes, 60ml dark rum and 2-3 tbsp olive oil,Mix it well.Stuff the prepared marinade inside the leg of a lamb and stich it using a toothpick Coat the rest of the marinade on the outer layer of the lamb Heat 2-3 tbsp olive oil in a pan and add 1 tbsp butter. Sear the lamb leg on a frying pan until it turns into light golden brown from both the sides. Place the roasted lamb leg on a baking tray. Add 2-3 thyme sprigs and 5-6 rosemary sprigs on top of it. Add 200ml water in the baking tray and in a preheated oven at 200°C bake for 40mins.
For making sauce: Heat 2 tbsp butter in a pan. Add 70ml balsamic vinegar, crushed black pepper to taste, salt to taste,1 tbsp honey, 4-5 basil leaves and 4-5 sliced figs. Cook it on a low flame. Cut the lamb meat in thin slices and pour the prepared sauce on top of it. Garnish it with rosemary sprigs.
Your Stuffed Leg of Lamb with Balsamic Fig-Basil Sauce is ready
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Brown Rice And Lamb Meatballs With Tomato Basil Sauce Tomato Puree | Red Sauce Pasta
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Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
#GordonRamsay #Cooking
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BASIL PESTO | Make Fresh Basil Pesto in Your Own Home
#pesto #freshherbs #basilpesto
Recipe:
Basil
Oregano
Rosemary
Garlic cloves
Olive oil
Parmesan cheese
Blend all ingredients together in food processor until smooth. Amounts will vary depending on taste.
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Red, White and Basil Burger
Fresh Basil Pesto with Almonds | PoorMansGourmet
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Gotta love Pesto with Almonds. I believe it's traditionally made with Pine Nuts but even Walnuts are often substituted. So it doesn't really matter what you use, just pick your favorite and follow this recipe to a T because it is fantastic. Just know that I cut this recipe in half when I filmed it in the video.
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