Stuffed Leg Of Lamb Fakdeh Mehshi Khodra Food

MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK

Steps:

• Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
• Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
• Turn steak over and season well with salt and pepper.
• Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
• Roll steak up and tie with kitchen twine in about 3 places.
• Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
• Preheat oven to 375 degrees F and bring the steak to room temperature.
• Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
• Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
• Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
• Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

STUFFED LEG OF LAMB

Steps:

• Wash and remove large stems from spinach.
• Heat olive oil in pan and add spinach.
• Cook until wilted.
• Add salt & pepper.
• Place in a strainer to drain.
• When cool to the touch squeeze excess moisture from spinach and set aside.
• Toast pine nuts for 10 minutes in 350F oven.
• Set aside.
• Spread lamb out on cutting board.
• Pound to make it an even thickness all over.
• Season lamb with salt & pepper, minced garlic and chopped rosemary.
• Layer on in this order spinach, pinenuts, red peppers & cheese.
• Roll tightly and tie with cotton string.
• Heat heavy skillet ( I use cast iron).
• Add vegetable oil and sear on all sides.
• Place in roasting pan and roast 375F for about 1 1/2 hours for medium.

STUFFED LEG OF LAMB

Steps:

• Heat oven to 200°C.
• Hold the lamb with the flesh side towards you and cut slices about 2cm apart through to the bone-a bit like cutting chops but not through the bone.
• Mix the fresh bread crumbs parsley, garlic, capers, anchovies, lemon rind and oil.
• Using your hands, place stuffing between the slices.
• Tie the leg with string to hold the slices together-this can be a bit tricky, a spare pair of hands makes it easier.
• Scatter rosemary over the leg.
• Place in a baking dish and cook at 180 C for about 2 hours.
• When you carve, instead of slices you end up with tasty, chunky fingers of lamb.
• Enjoy !