Stuffed Leg of Lamb Wrapped in Pastry(Bouty Arniou Ghemisto Zim)

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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For stuffing:
  • Combine all ingredients and blend well.
  • Cover and refrigerate.
  • For pastry:
  • Disolve sugar and yeast in warm water and let stand until foamy and proofed.
  • Combine flour and salt in large bowl.
  • Using your hands, rub butter into flour until it is absorbed.
  • Make well in the center of flour and pour in yeast and milk.
  • Still using hands,push flour from sides of bowl into center and mix to form dough.
  • Knead several minutes until smooth.
  • Place in lightly oiled bowl and turn to coat.
  • Cover with plastic wrap and let stand in warm area until doubled, about 1 hour.
  • For lamb:
  • Preheat oven to 450 degrees.
  • Set butterflied lamb skin side down on working surface.
  • Pound to flatten slightly.
  • Mix butter,garlic,salt and pepper to a paste; rub half thoroughly into lamb.
  • Spread with stuffing and reshape leg.
  • Sew closed with string;tie crosswise at 1 inch intervals and twice around length to hold stuffing.
  • Rub outside with remaining butter mixture, then rub with rosemary.
  • Set on rack in roasting pan and roast 20 minutes.
  • Reduce oven temperature to 350 and roast an additional 40 minutes.
  • Let cool, then remove string and brush off excess rosemary.
  • * Lamb can be prepared ahead to this point. Wrap in plastic wrap and refrigerate up to 24 hours.Don't start the pastry until you take the lamb out of the refrigerator.
  • Lightly oil shallow roasting pan.
  • Knead dough once again.
  • Roll out enough dough on lightly floured surface to make rectangle 1/4 inch thick, large enough to completely enclose lamb with a 1 inch overlap.
  • Set lamb on one end of rectangle.
  • Beat yolks with milk and brush some on edges of dough;fold dough over lamb.
  • Press seams together; trim and reserve excess dough.
  • Set seam side down in roasting pan and brush with some of yolk.
  • Preheat oven to 450 degrees. Roll excess dough into long thin ropes. Braid in threes to go around top perimeter of lamb.
  • Remaining dough can also be made into smaller and thinner ropes and/or worked into more intricate designs such as leaves,tiny birds, flowers and coiled snakes inside the encircling braid, all symbols of Easter in Greece.
  • Brush decorations with yolk mixture.
  • Bake until pastry sets, about 15 minutes.
  • Reduce oven temperature to 300 degrees and bake an additional 20 to 30 minutes(use a meat thermometer to check doneness).
  • Transfer to heated platter and garnish with fresh mint sprigs, if desired.
  • Let stand several minutes before slicing.
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