Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago Recipe
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Directions:
- Prepare the Head of Garlic: Slice top off garlic head; remove loose outer skin.
- Drizzle 1 tbsp Avocado oil over garlic.
- Roast in hot oven, until skin is golden brown.
- Allow to cool, then squeeze out roasted cloves, and crush with a fork; the aroma will excite you.
- Add to all other Marinade ingredients, and blend well; please note total preparation time includes overnight marinating.
- Prepare the Lamb: Pound the Lamb to approximately one-half its original thickness; Pour Marinade over Lamb; cover and allow to Marinate overnight; turn from time to time, for thorough marination.
- Next Day: Preheat oven to 350 F -.
- Remove the Lamb from the Marinade; Gently scrape off Marinade vegetables and set aside for future use.
- Drain liquid through sieve, and squeeze all juices through; set this liquid aside for deglazing pan; put the marinade vegetables aside to be used for the stuffing.
- Stuff the Lamb as follows: To the Chestnut puree, add one-half the vegetables from the Marinade, and mix to blend; you want to create a spreadable butter ; if necessary, mix in little oil to help the spreading; you may not need it, the Herbs will be quite moist.
- Butter the Lamb with chestnut mixture; be sure you use all of this mix.
- Lay the Prosciutto slices lengthwise on the Chestnut mixture; spread out and press down gently.
- Lay the 4 whole Cilantro Roots across the Prosciutto, and press down gently.
- Lay the Asiago slices lengthwise on the Cilantro Roots and press down gently.
- Spread the balance of the marinade vegetables over the Asiago slices and press down gently into the cheese.
- Starting at the narrow end, roll the meat tightly; tie well with butcher's twine, three or four strings across and one lengthwise to keep the meat together.
- Cook the Lamb as follows: In 2 tbsp Extra Virgin Olive oil, saute the sliced garlic until golden brown. Discard garlic, you won't be using it again.
- In the oil, and saute pan, brown the rolled lamb on all sides, including the ends; you will have to hold it in place; do not puncture the meat, you will lose flavourful juices.
- Tuck in the two sprigs of Fresh Rosemary under the string and roast in an uncovered pan; discard the rosemary sprigs when the meat has finished roasting. Cook prepared lamb in 350F oven about 20 minutes per lb. fully stuffed.
- Deglaze the pan in the usual way, using liquid from the marinade.
- Slice the rolled lamb with string intact to keep dressing in place; remove the string after slicing meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.28 Kcal (864 kJ) | ||
| Calories from fat | 148.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 25% | |
|---|---|---|---|
| Sodium | 5.47mg | 0% | |
| Potassium | 124.51mg | 3% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 271.73 Kcal (1138 kJ) | ||
| Calories from fat | 195.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.72g | 25% | |
|---|---|---|---|
| Sodium | 7.2mg | 0% | |
| Potassium | 164.01mg | 3% | |
| Total Carbs | 10.72g | 3% | |
| Sugars | 3.67g | 11% | |
| Dietary Fiber | 1.81g | 5% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 8.7mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 27.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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