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Roast Lamb with Rice Stuffing
Enjoying a roast lamb recipe with good company is heavenly. Nowadays, entertaining, as well as being entertained, can be a real pleasure.
This elegant roast lamb recipe, which is simple enough for Sunday dinner is all that and more.
This stuffed lamb roast recipe makes a wonderful presentation ...
just add a simple salad and possibly a basket of fresh rolls and you will think you are dining in an upscale French restaurant.
This is truly a menu item that is kind to the cook. Cooking for compliments has never been easier!
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Seasonings used in this stuffed lamb roast recipe compliment the finished dish. Much of this recipe can be prepared in advance, such as steaming the rice for the stuffing, soaking the prunes and mixing the stuffing together. Tying a leg of lamb in this manor helps the roast keep it's shape. |
Roast Lamb - A Fine Course for Winter or Spring Dining
Roast Lamb with Rice Stuffing | Roast Lamb with Rice Stuffing | | | | | | 4 oz | | pitted prunes | | | 2 1/2 quarts | | water | | | 1 cup | | brown rice, uncooked | | | 1/4 cup | | golden raisins | | | 1/4 cup | | slivered almonds | | | 1/2 tsp | | ground cinnamon | | | 1/2 tsp | | ground coriander | | | 1 tsp | | ground ginger | | | | freshly ground black pepper to taste | | | 6 1/2 lbs | | leg of lamb, boned | | | 2 oz | | unsalted butter | | | 2 Tbs | | olive oil | | | | | | | 1 | Soak the prunes in a small mixing bowl in warm water for about 1 hour, or until soft. | | 2 | Bring the 2 1/2 quarts of water to a boil in a 4 quart saucepan. Add the rice and bring back to a boil. Reduce the heat to simmer, cover and let steam for 50 to 60 minutes. (A rice cooker could be used for this step). Let the rice cool in a large mixing bowl when done. | | 3 | Coarsely chop the softened prunes and mix them into the rice. Fold in the raisins, almonds, and seasonings, including the pepper to your taste. | | 4 | Preheat your oven to 375* | | 5 | Place the lamb roast on a large flat surface so that you can cut and spread open the two thick sections in order to amke the surface more even for the stuffing. Flatten slightly with a meat pounder. | | 6 | Spread about one half of the rice mixture over the lamb. Roll the lamb carefully from a short end, and tie it with an oven-safe string to form a compact roll. | | 7 | Place the lamb roast on a rack in a large roasting pan. Brush it with the melted butter, and season it with pepper to taste. Cook until the internal temperature reaches 140*, about 1 1/2 hours. The meat should be medium rare. Do not over cook your roast! | | 8 | Transfer the lamb to a cutting board and let it set for at least 10 minutes. | | 9 | While the lamb is settling, stir 2 Tablespoons of the pan juices into the remaining rice mixture. | | 10 | Just before serving, heat the olive oil up in a large saute pan and add the rice mixture to heat through, stirring occasionally. | | 11 | Remove the string from your roast and slice into 1/2 inch slices. Place the slices around a large platter and arrange the rest of the rice in the center of your serving platter. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | ground cinnamon | | freshly ground black pepper to taste | | | | | | | | | Amount Per Serving | | | | | Calories | | 679.32 | | | Calories From Fat (40%) | | 271.76 | | | | | % Daily Value | | Total Fat 30.47g | | 47% | | | Saturated Fat 11.04g | | 55% | | | Cholesterol 258.49mg | | 86% | | | Sodium 246.76mg | | 10% | | | Potassium 1240.63mg | | 35% | | | Carbohydrates 19.09g | | 6% | | | Dietary Fiber 2.16g | | 9% | | | Sugar 7.97g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 16.92g | | | | | Protein 77.93g | | 156% | | | | | | | | | | | | |
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