I’m not one to brag or boast about my skills in the kitchen, BUT this recipe deserves a gold star. Actually, it deserves 5 gold stars. Seriously y’all, it’s one of the BEST recipes I’ve EVER MADE BEFORE. I absolutely LOVE lamb. I eat it at nice restaurants often, but have never made it at home…until now! I’ll be honest… I was super nervous to make it or to even try to make it. Let’s be real… an organic leg of lamb is not something you want to screw up in any way. So, I was at the gym running and watching Food Network because that’s how I roll. I’ve got to watch something entertaining that keeps my mind off the clock while I’m on that god-forsaken treadmill. Giada DeLaurentiis was on making a leg of lamb dish… Sick and tired of making the same dishes over and over, I felt somewhat inspired. I decided to take her recipe and create my own version for Easter dinner at Casa de Khan! We had Stuffed Leg of Lamb with haricot vert and a tomato and cucumber salad. It was delicious!!!
Stuffed Leg of Lamb
1 – 5lb leg of lamb; boned and butterflied
3 tbsp olive oil plus 1 tbsp butter
2 tbsp garlic, minced
1/2 cup onion, diced
2 tbsp fresh rosemary, chopped finely
1/4 tsp red pepper flakes
1/2 cup pecans, diced
1 cup fresh spinach, rough chop
1/2 cup Dijon mustard
salt and pepper to taste
1-2 cups beef stock
1. Preheat oven to 350 degrees.
2. Remove lamb from the refrigerator 30 minutes before cooking.
3. Heat 1 tbsp butter and 1 tbsp of olive oil in cast iron skillet (or oven proof skillet). Saute onion and garlic for 2-3 minutes, then add pecans, rosemary, red pepper flakes, and season with salt and pepper. While this sautes, rough chop your spinach, put it in a bowl, and set to the side until your veggies are done. This takes about 5-7 minutes.
4. Add your onion and garlic mixture to your chopped spinach. Stir well and taste to check for seasoning. Set to the side until you’re ready to stuff the lamb.
5. Trim excess fat off lamb. (By the looks of my pictures, I probably should have trimmed off a little bit more of the fat. But I still wanted there to be some fat on it that would cook through the meat while giving it more flavor.) Open it up and spread Dijon mustard all over the inside, then stuff with spinach mixture. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher’s twine at 2 inch intervals. Season the outside of the lamb with salt and pepper.
6. Wipe out your cast iron skillet you just used to saute the onion/garlic mixture. Add the remaining 2 tbsp olive oil. Place over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about 2 minutes per side.
7. Transfer lamb to oven and add just enough beef stock to cover the bottom of the cast iron skillet (1/2 inch deep). Keep an eye on the stock. About half way through, I added a little bit more. You don’t want the stock to cook completely out. This keeps the lamb very moist as it cooks. Cook the lamb for 1 hour and 10 minutes or until the internal temperature registers 135 degrees. Remove from skillet to a cutting board and let it rest for 15 minutes before you carve it.
8. I am the Queen of sauces! So, while my lamb rested, I used the same cast iron skillet I cooked the lamb in and made a super yummy red wine sauce to drizzle on the lamb. The sauce is completely up to you. The lamb doesn’t ‘need’ a sauce at all, I just preferred it at the time! If you want my red wine sauce recipe, continue reading…
Red Wine Sauce
1 tbsp butter
1-1 1/2 cups beef stock
1/2 cup red wine
1/4 – 1/2 cup coconut milk OR heavy cream
1 tbsp fresh rosemary, finely chopped
salt and pepper to taste
9. If you still have stock in the bottom of your pan, pour it over into a glass and use part of it for the sauce. Add 1 tbsp butter to the pan. Once it has melted, add 1 tbsp of flour. Whisk together for about a minute and add 1 cup of your reserved beef stock. If it’s too thick, add more stock until it’s the consistency you like. Next, add a 1/2 cup of red wine (I used a Cabernet. Always cook with wine you like to drink!). Bring the sauce to a boil for 5-7 minutes to burn the alcohol off. Bring to simmer and add 1 tbsp finely chopped rosemary and 1/4 – 1/2 cup coconut milk (if you want it to be Paleo) or heavy cream. Taste and check to see if you need more salt and pepper.
10. Carve up this delicious stuffed leg of lamb and serve with your favorite vegetables!
*Look under my veggies tab for my haricot vert and tomato & cucumber salad recipes!*