5 rolled leg lamb stuffing Recipes

  • Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
    coarsely chopped prunes, currants, creme de cassis liqueur and
    17 More
    coarsely chopped prunes, currants, creme de cassis liqueur, minced fresh rosemary, minced fresh thyme, ground coriander, salt, freshly ground black pepper, boneless leg of lamb, rolled and tied, chopped roasted and salted almonds, chopped fresh mint, garlic, cut into thirds, olive oil, balsamic vinegar, butter, honey, sliced, stemmed calimyrna figs, chopped fresh basil, leaves mint, leaves basil
    1 hour 50 min, 20 ingredients
  • Sun-Dried Tomato and Herb-Stuffed Leg of Lamb
    boiling water, sun-dried tomatoes , packed without oil and
    7 More
    boiling water, sun-dried tomatoes , packed without oil, chopped shallots, garlic cloves, minced and divided, chopped fresh rosemary, divided, salt, divided, black pepper, divided, sourdough bread, rolled boneless leg of lamb
    10 ingredients
  • Feta and Lemon-Stuffed Lamb with Potato-Parsnip Mash Feta and Lemon-Stuffed Lamb with Potato-Parsnip Mash
    rolled boneless leg of lamb, trimmed and
    15 More
    rolled boneless leg of lamb, trimmed, crumbled goat s milk feta cheese, chopped fresh or 2 tsp dried thyme, grated lemon rind, fresh lemon juice, divided, fresh thyme sprigs, dry white wine, salt, freshly ground black pepper, cubed yukon gold potatoes (about 1 3/4 lb), chopped peeled parsnip, plain fat-free yogurt, olive oil, salt, freshly ground black pepper, fresh thyme sprigs (optional)
    16 ingredients
  • Boneless Leg of Lamb With Mint, Pine Nut & Currant Stuffing Boneless Leg of Lamb With Mint, Pine Nut & Currant Stuffing
    dried currant, tawny port (or as needed) and
    7 More
    dried currant, tawny port (or as needed), toasted coarse breadcrumbs, lightly packed coarsely chopped fresh mint, lightly packed coarsely chopped fresh flat leaf parsley, extra virgin olive oil, pine nuts, toasted to a light golden brown, eggs, lightly beaten (the eggs won tsp be cooked hotter than 130*f, so if salmonella is a concern, use pasteurized eggs, or), rolled and tied boneless leg of lamb
    16 min, 9 ingredients




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