OLIVE-STUFFED LAMB ROULADE WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the coriander and cook, stirring often, until the garlic is softened, about 1 minute. Remove from the heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely.
- Generously season the lamb with salt and pepper on both sides, then rub all over with the garlic oil. Let sit at room temperature 1 hour.
- Preheat the oven to 275 degrees F. Set a rack in a large roasting pan; set aside. Pulse the olives, 1/4 cup parsley, 1 teaspoon oregano and 1 tablespoon each lemon juice and olive oil in a food processor until a coarse paste forms. Place the lamb fat-side down and spread the olive paste over the top. Starting from a short side, roll the lamb into a log; tie in 1-inch intervals using kitchen twine.
- Transfer the lamb, seam-side down, to the rack in the pan. Roast until a thermometer inserted into the center registers 130 degrees F to 135 degrees F, 1 hour 45 minutes to 2 1/2 hours. Let rest in the pan 30 minutes. Increase the oven temperature to 500 degrees F.
- Meanwhile, make the salsa verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes and the capers in the food processor until coarsely chopped. Add the remaining 1 tablespoon lemon juice, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. With the machine running, gradually add the remaining 1/2 cup olive oil until a chunky sauce forms. Season with more salt and pepper.
- Return the lamb to the oven and roast until browned, about 20 more minutes. Transfer to a cutting board and let rest 20 minutes.
- Remove the twine and cut the lamb into 1/4-inch-thick slices. Transfer to a platter and top with the salsa verde.
TAPENADE-STUFFED LEG OF LAMB
Steps:
- Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
- Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
- Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
- To serve Cut into thin slices.
STUFFED LEG OF LAMB
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
- Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.
LEG OF LAMB STUFFED WITH DATES AND SPICES
A recipe with middle eastern flavours. The lamb is part boned, meaning that you just remove the bone from the first joint ( from the thick end).
Provided by Wild Thyme Flour
Categories Lamb/Sheep
Time 2h12m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- heat 4 tbsp oil in a frying pan and fry the onion with the crushed garlic until nice and golden. Add the cinnamon, cumin and seasoning.remove from heat and add the dates and preserved lemons and coriander leaves.
- Stuff the lamb where there was the bone then secure with tooth picks.
- preheat oven to 200°C make small incisions in the lamb and poke in the garlic slivers.
- Mix 2 tbsp olive oil with the turmeric, honey, soy, a pinch of cinnamon and seasoning then rub into lamb. put in a roasting pan.
- Roast 1 hour 20 minutes to 2 hours , basting from time to time.
- Cover loosely and let rest 15 minutes in a warm place.
Nutrition Facts : Calories 913.7, Fat 65.5, SaturatedFat 22.2, Cholesterol 223.3, Sodium 277.1, Carbohydrate 16.2, Fiber 1.9, Sugar 11.7, Protein 63
GREEK-STYLE STUFFED LEG OF LAMB
Try our Greek-Style Stuffed Leg of Lamb for a classic Mediterranean dish. Our Greek-Style Stuffed Leg of Lamb includes feta cheese, garlic and artichoke.
Provided by My Food and Family
Categories Lamb
Time 2h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
- Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
- Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
- Spread meat with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
- Bake 1-1/2 hours or until lamb is cooked to medium-rare doneness (145°F). Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0.8262 g, Protein 25 g
STUFFED LEG OF LAMB WITH FIGS, ALMONDS & OLIVES
Make and share this Stuffed Leg of Lamb With Figs, Almonds & Olives recipe from Food.com.
Provided by Gypsy Queen Cuisine
Categories Lamb/Sheep
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F In a pan heat the olive oil and add the onion and garlic, cook gently until softened.
- Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk.
- Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.
- Spread half of the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.
- In a large skillet on high heat sear the leg of lamb on all sides about 3 -4 minutes on each side and place in a dutch oven. Add pearled onions around the lamb and roast for 1 hour 15 minutes. Baste the lamb from time to time with chicken broth.
- Form the remaining stuffing mixture into balls and add to the dutch oven around the meat, 15 to 20 minutes before the end of cooking time.
- Remove the lamb from the oven and let it rest for 10 minutes.
- Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.
Nutrition Facts : Calories 1180.1, Fat 74.5, SaturatedFat 25.5, Cholesterol 316.2, Sodium 2368.8, Carbohydrate 44, Fiber 5, Sugar 10.1, Protein 81.7
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HERB & OLIVE-STUFFED LEG OF LAMB | RACHAEL RAY IN SEASON
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Total Time 30 mins
- Let the lamb sit at room temperature for about 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees . Using a food processor, drop in the garlic cloves, with the machine running, to finely chop. Stop the machine and scrape down the sides. Add the parsley, olives, raisins, oregano, capers, paprika and a pinch each salt and pepper. Pulse to create a coarse paste. Blend in the EVOO.
- Lay the lamb, fat side down, on a cutting board. Season the meat with salt and pepper. Set aside 1 to 2 tbsp. of the herb-olive mixture. Using a rubber spatula, spread the remaining herb-olive mixture evenly over the surface and into any crevices or folds. Roll the lamb tightly into a cylinder, then, using kitchen twine, tie 4 to 5 knots up the length of the meat to secure. Smear the reserved herb-olive mixture over the lamb; season all over with salt and pepper.
- Set a rack in a roasting pan and transfer the lamb, fat side up, to the rack. Pour 1/4 inch water into the pan. Roast until an instant-read thermometer inserted into the center registers 135 degrees for medium-rare, about 1 hour 35 minutes, adding more water if the pan dries out. Transfer the lamb to a cutting board with a moat and let rest for 20 minutes before slicing.
- Meanwhile, skim the fat from the pan juices and discard. Slice the lamb, cutting off the strings as you go. Spoon the pan drippings on top.
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- Butterfly the leg of lamb to create a large rectangle of even thickness. Score the interior flesh, season well with salt and pepper.
- In a small bowl, combine garlic, anchovy, parsley, rosemary, lemon juice, lemon zest, and olive oil to make a paste.
STUFFED LEG OF LAMB WITH ROSEMARY | LAMB RECIPES | JAMIE ...
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- Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it’ll be bursting with flavour.
- If you’ve never made homemade gravy before, give it a go – you can’t beat it!Preheat your oven to 200ºC/400ºF/gas 6.
- Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.
- Make your stuffing by peeling a couple of garlic cloves and popping them into a food processor.
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3.5/5 (11)Estimated Reading Time 2 minsServings 8
- Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in ½ cup oil; process until blended. Season stuffing with salt and pepper.
- Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 ½" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
- Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.
- Do Ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
STUFFED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 8Total Time 1 hr 45 minsCategory MainsCalories 525 per serving
- A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday.
- This brilliant roast lamb dish uses Italian staples to make a delicious stuffing – it’s nice to get all the herbs in the ingredients list, but if you can only get hold of a couple, don’t worry.Try to buy the lamb from your own butcher or a supermarket with a qualified butcher’s section.
- Tell them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned and removed.
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- Combine half the garlic with parsley, 2 tablespoons oil, salt and pepper. Rub over both sides of lamb. Set aside at room temperature.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the remaining garlic, chard stems, if using, and onion; cook, stirring frequently, until the onion starts to soften, 2 to 3 minutes. Add kale (or chard) leaves and cook, stirring often, until the leaves are tender, 8 to 10 minutes. Let cool for 10 minutes. Add feta, olives and lemon zest; stir to combine.
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Servings 8-12
- Preheat the oven to 400°. Toss the bread with 1 1/2 tablespoons of the olive oil. Spread the bread on a baking sheet and toast in the oven for 12 to 15 minutes, until dry and brown.
- In a small skillet, warm the remaining 1 1/2 tablespoons olive oil. Add the shallot, pancetta, mortadella and sage and stir over moderate heat until the shallot is soft, about 5 minutes.
- In a bowl, combine the toasted bread with the lamb broth and let stand for 5 minutes. Add the pancetta mixture along with the cheese and mix well. Season the stuffing liberally with pepper.
- Open the leg of lamb and season the meat with salt and pepper. Spread the stuffing over the meat and then re-form the leg, patting it into an even cylindrical shape. Tie the roast at 1-inch intervals and place in a small roasting pan. Season with salt and pepper.
ROAST LEG OF LAMB STUFFED WITH OLIVES AND ROSEMARY RECIPE
From telegraph.co.uk
Is Accessible For Free TruePublished 2020-04-09Estimated Reading Time 2 mins
- You can make the stuffing either by hand or in a food processor. Pick most of the leaves from the rosemary (reserving a few sprigs) and pulse or chop them with the parsley (stalks and all), olives and anchovies.
- Lay out the lamb, skin-side down, on a clean surface or board. Use a sharp knife to make a few slashes in the meat – not too deep, but just to create more pockets for the stuffing.
- Peel and cut the onions into large wedges. Crush the garlic cloves in their skins. Scatter the onion and garlic into a roasting tray and nestle in the lamb, join-side down.
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GREEN-OLIVE-AND-LEMON CRUSTED LEG OF LAMB - FOOD & WINE
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5/5 Total Time 1 hr 30 minsServings 10
- Preheat the oven to 450°. In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped. Add the olives and pulse until finely chopped. With the machine on, add the olive oil and process to a coarse paste.
- Place a rack in a roasting pan and set the lamb on top. Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes. Reduce the temperature to 350° and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125°. Let rest 15 minutes before carving. Pour any accumulated juices into a bowl and serve with the lamb.
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- Lay the leg of lamb flat on a clean work surface, pat dry with paper towels. If there are portions that are much thicker than others, butterfly the portions to make it evenly thick.
- Season with salt and pepper, and drizzle olive oil. Sprinkle with oregano and basil and top evenly with artichoke hearts, feta cheese, sun-dried tomatoes, garlic, olives and pine nuts.
- Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-1 ½ inch intervals with kitchen twine.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150º F (70ºC) for medium, about 90 minutes.
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