Super decadent and super delicious is how I would describe Stephanie Morris’ Stuffed Leg of Lamb recipe. This is a hearty feast fit for a king and would make a wonderful centerpiece at your holiday meal. Make sure you use the butcher’s twine—it really holds the meat and stuffing together.
See step-by-step photos of Stephanie’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/lamb
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“I hope you enjoy this recipe!”
- Stephanie Morris, Lancaster, Calif. (Pop. 156,653)
What You Need
1 leg of lamb (abt 4 1/2 lbs)
1/2 lb minced or ground lamb
1/2 lb mild pork sausage, casing removed
1/3 c dry bread crumbs
1 2/3 lb plum or roma tomatoes peeled, seeded, chopped
4 cloves garlic, minced
1/2 c finely chopped parsley (Italian flat leaf)
1 yellow onion, peeled and minced
1/4 olive oil
Salt and ground pepper to taste
Butchers string or twine
Bone and butterfly the leg of lamb or have the butcher do this. Lay the meat out flat with the inside up.
Heat olive oil in saucepan or Dutch oven large enough to contain the leg of lamb and sauté the minced garlic, parsley, onion until the onion is translucent.
Remove the mixture from the saucepan to a bowl with a slotted spoon, leaving the pan drippings behind.
When the onion mixture has cooled, work into it the minced lamb, sausage, eggs and bread crumbs. Work the mixture until it is well blended and season to taste with salt and pepper.
Spread the mixture over the inner side of the leg of lamb. Roll the leg up tightly and tie it with the string or twine.
Reheat the pan drippings in the pan and brown the meat, turning it to get all sides.
Add the tomatoes (crumbling them between your fingers.) Add enough water to reach part-way up the sides of the pot. Simmer everything gently for at least an hour, until the meat is tender.
When the meat is done, remove it from the pot. Let sit for about 15 minutes.
Remove and discard the string. Slice the leg, arranging the pieces on a warmed platter. Spoon the sauce over it and serve.