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Roast Leg of Lamb is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 five pound leg of lamb
2 tablespoons butter
1/4 pound mushrooms, chopped
1 clove garlic, chopped
1/4 pound ham, chopped
1 teaspoon chopped parsley
1 tablespoon chopped onion
Grated rind of one lemon
Pinch of nutmeg
Salt and freshly ground black pepper to taste
1/4 cup soft fresh bread crumbs
4 egg yolks, beaten
1/4 cup olive oil
2 bay leaves
Pinch of thyme
Pinch of marjoram
2 cloves garlic, chopped
3 cups chicken or meat stock, or canned broth
Have the butcher bone the lamb, leaving a small portion of the bone protruding two inches from the narrow end of the meat. (This is for appearance only). Trim and save any lean scraps. Preheat oven to 325 degrees. Melt the butter in a skillet, add the mushrooms, garlic, ham, parsley, onion, lemon rind, nutmeg, salt and pepper and cook until the mushrooms wilt. Chop the scraps of lamb. Combine with the bread crumbs and egg yolks and add to the mushroom mixture. Stuff the mixture into the lamb cavity. Sew up the cavity and brown the meat in hot oil. Transfer to a casserole. Add the remaining ingredients and cover tightly. Cook three hours, turning the lamb occasionally. When the meat is tender, remove to a hot platter and keep warm. Strain the gravy and boil until reduced to one half the original quantity. Brown the lamb under a broiler, basting occasionally with the gravy, until it acquires a brown glaze. Serves 6 to 8.
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