Moms Mint Stuffing For Lamb Food

BONELESS LEG OF LAMB WITH MINT, PINE NUT & CURRANT STUFFING

Steps:

• In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight.
• When ready to roast the lamb, drain the currants; discard the Port.
• Position a rack in the lower middle of the oven and heat the oven to 400*F.
• In a large bowl, mic the bread crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper, add the beaten eggs and mix well.
• Until the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim off any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat.
• Roll the lamb tightly, from one short end to the other, and tie the roast snugly at 1 inch intervals with kitchen twine.
• Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up on a rack in a small roasting pan. Gather any stuffing that has escaped and poke it back in at the ends of the lamb roll. Roast until an instant read thermometer inserted into a thick part of the roast reads 125*F to 130*F for medium rare (60 to 70 minuttes). Let rest for 15 minutes, then carve into medium thin slices.

ROLLED LEG OF LAMB WITH WALNUT STUFFING

Steps:

• For Stuffing:.
• Preheat oven to 350 degrees.
• In medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain.
• Arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally.
• When cool enough to handle, chop coarsely; set aside.
• In a skillet over medium-high heat, melt butter.
• Cook onions and garlic, stirring occasionally, about 5 minutes.
• In a large bowl combine walnuts,onion mixture and remaining stuffing ingredients.
• *Can be made ahead to this point. Cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours.
• Makes 3 cups stuffing.
• Open the leg of lamb with cut side up, butterfly fashion.
• Sprinkle with salt and pepper.
• Spoon chilled stuffing onto meat;fold one side over to enclose stuffing.
• Run string lengthwise along lamb and tie to secure.
• Then tie string around meat every 2 inches to form a long meat bundle.
• With point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers.
• *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
• Preheat oven to 450 degrees.
• Rub surface of meat with oil and place it on rack in an open roasting pan.
• Insert meat thermometer into center of meat.
• Reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium.
• Let stand 10 minutes, slice and serve.