Lamb Leg Stuffed with Herbed Leek Dressing

Recipe by TOOLBELT DIVA
READY IN: 1hr 47mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven 450 degrees F (230 C).
  • In a large skillet, melt butter over medium heat.
  • Add leaks and garlic and cook, stirring until most of the liquid evaporates.
  • Stir in thyme, sage, rosemary, salt and pepper.
  • Remove from heat and allow to cool.
  • Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
  • Sprinkle with salt and pepper.
  • Spread with leek mixture, leaving small border all around the edges.
  • Starting with the long side, roll lamb up, tucking in ends.
  • Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
  • Place seam side down on rack in shallow roast pan.
  • Brush all over with oil, sprinkle with salt and pepper.
  • Pour 1 cup (250 mL) water into the pan.
  • Add carrots and onion.
  • Place in preheated oven and cook for about 15 minutes.
  • Reduce oven temperature to 325F (160C).
  • Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
  • Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
  • Skim any fat from pan juices; add wine and stock to pan.
  • Bring to boil.
  • Strain into small saucepan.
  • Bring liquid to a boil.
  • Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
  • Cook over medium heat, stirring until well thickened.
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