Garlic-Stuffed Leg Of Lamb With Cabernet Sauce

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Servings: 10 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
Garlic-Stuffed Leg of Lamb With Cabernet Sauce recipe image
Garlic-Stuffed Leg of Lamb With Cabernet Sauce recipe image
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Garlic-Stuffed Leg Of Lamb With Cabernet Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 73.5

Description

This International main features Of lamb, about 5 to 6. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Lb., boned 2-3 c Cabernet Sauvignon 6-8 lg heads fresh garlic, broken : into cloves, unpeeled 1-1/2 T finely minced fresh rosemary 1-1/2 ts anchovy paste 3 bn fresh spinach (about 5-6 : cups tightly packed) 1-2 ts arrowroot 1 T whole fresh rosemary leaves, : stripped from stem
  2. Remove excess fat and skin from outside of lamb.
  3. Lay meat flat with boned-out side up.
  4. Make deep gashes in thick areas of the meat so that it is of consistent height and thickness.
  5. These gashes will also provide pockets for the stuffing, and meat will cook evenly.
  6. Place meat in a deep bowl and pour enough wine over to almost cover.
  7. Marinate for 1-2 hours.
  8. Place garlic in saucepan and cover with water.
  9. Simmer 10 mins until cloves are soft.
  10. Do not overcook!
  11. Drain and rinse with cold water.
  12. Cut off stem end, pinch at bottom and pop cloves out.
  13. Mash garlic into a thick paste or process in blender.
  14. Add minced rosemary and anchovy paste and blend well.
  15. Remove meat from marinade, reserving marinade liquid.
  16. Lay meat flat with uncut side down and spread paste evenly over inside and down into pockets.
  17. Wash spinach; remove stems and coarse ribs.
  18. Place in a nonstick pan and, using only the water left clinging to the leaves after washing,
  19. cook over high
  20. heat , covered, for 1 minute.
  21. Turn as necessary to evenly wilt spinach.
  22. Remove excess water by squeezing.
  23. Distribute spinach evenly over pate-covered meat surface.
  24. Roll lamb into roast form and truss with twine in 1 inch pattern.
  25. Spread excess garlic mixture that may ooze out during trussing over exterior of finished rolled meat.
  26. Roast in preheated 500 degree oven for 10 minutes to sear outside of lamb.
  27. Reduce heat to 325 degrees for 10 minutes per lb.
  28. Allow lamb to "set up" for 15 minutes before carving.
  29. Meanwhile, place marinade in saucepan and heat over medium heat until sauce is reduced by half.
  30. Skim if necessary.
  31. Thicken with arrowroot which has been dissolved in cold water.
  32. Add whole fresh rosemary leaves, reheat and serve with sliced lamb.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 73.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 2.2g12%
Cholesterol 24.2mg9%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, baking, blending, cabernet, garlicstuffed, international, lamb, leg, main, roasting, sauce, simmering, stuffing, title, with
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