Stuffed Leg Of Lamb Roast

If you love lamb, here is a recipe for a leg of Lamb that will definitely excite your tastebuds.

Required Ingredients:1 – 5 to 6 pound boneless leg of lamb

 

Salt and Pepper to taste

6 to 8 ounces of either Ricotta or Feta Cheese

1/2 pound Pitted Dates (flattened)

20 seedless Red Grapes (halved)

1 medium Carrot julienned

3 Tablespoons of Cashews (chopped)

1 Cup of flour

1 Teaspoon each, Thyme and Rosemary

Garlic Powder to taste

Butcher twine as required.

Preparation for cooking:Preheat oven to 350 degrees F.

 

Place the lamb leg onto a cutting board (boned side up)

Using a sharp butcher knife slice down through the leg length wise, spread the leg and press it flat.

Sprinkle the inside of the leg with garlic powder, salt, and pepper to taste.

First lay in the Red Grapes, Break the Ricotta or the Feta into bitesized pieces and spread into the meat. Lay in the carrot slices over top the cheese. Scatter the dates over top the carrot, then add in the chopped cashews.

Tightly roll your roast back together and tie it off with the butcher’s twine about every 2 inches apart.

Preheat a large cast iron skillet on the stove top to a medium heat.

On a large plate combine the flour, 1 Tablespoon of salt, pepper, thyme, and rosemary and press and roll the roast into the mixture thoroughly covering it.

Add 1 tablespoon of Olive Oil to your heated skillet and begin to sear your lamb leg until it is searded all around including the ends.

Once seared place the skillet into your preheated oven, insert your meat thermometer and allow it to roast uninterrupted until you achieve an inner meat temperature of near 145 degrees F. which is (Medium Done)

Remove from the oven and cover with foil to rest.

Serve this with Parisian Potatoes and your favorite veggie and a Greek Salad Platter.