Entrée – Pork/lamb
Roasted Boneless Stuffed Leg of Lamb

This recipe was featured on "You're the Chef" episode #409. Buy this episode from WVIA.

Yield: eight portions

Ingredients:

Step 1
3 lb.	boneless leg of lamb, fat trimmed, butterflied flat meat trim saved
Step 2
1 lb.	lamb trim (from above)
1 each	large egg
1/2 c.	heavy cream
2 Tbsp.	brandy
1/2 tsp.	salt
1/4 tsp.	ground pepper
1/4 c.	whole garlic cloves, sautéed until golden brown but still raw, cooled
1 c.	portobello mushrooms cut into pieces the size of the garlic cloves, sautéed, cooled
1 tsp.	fresh rosemary, chopped
1/4 c.	fresh parsley, chopped
Step 3
1 each	egg white, beaten slightly
1/4 c.	Dijon mustard
1 tsp.	salt
1 tsp.	ground pepper
1 tsp.	fresh rosemary, chopped
1/2 c.	large diced onion, Spanish
1/2 c.	large diced carrot
1/2 c.	large diced celery
Step 4
3/4 c.	water
1/2 c.	cornstarch
1/2 c.	water

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Step 1 procedure:
Trim the lamb leg, reserve all the meat and fat, and discard any skin or grizzle. Butterfly the lamb and refrigerate.

Step 2 procedure:
Grind the lamb trim in a food processor with the blade until it is very fine. Add the egg and process until it absorbs. Add the brandy and salt and pepper and process until it is absorbed. Scrape the processor bowl. Add the cream and process it until it is absorbed. This mixture should be light pink in color. Fold the garlic, mushrooms, rosemary and parsley into the filling made above. Take a little of the filling and cook it in a fry pan to check for the seasoning and taste. Add more salt and pepper if desired. Keep the filling cold until ready to finish the dish.

Step 3 procedure:
Brush the butterflied lamb with the egg white. Lay in the filling to make an even, lengthwise shape down the one side of the lamb. Roll the lamb up around the filling. If there were some holes after you butterflied the meat, it will not matter. As the meat roasts, the forcemeat filling will hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb roast on top of the vegetables and place into a pre-heated 325°F oven. Cook the lamb for about 1 1/2 hours or until the internal temperature of the roast is 160°F.

Step 4 procedure:
Remove the lamb from the oven, place the roast onto a serving platter and let it rest for 20 minutes. Using a spoon or flat metal spatula, scrape the vegetables and the dried browned juice and trim off of the bottom of the roast pan. Heat the liquid to a boil on the stove. Combine the cornstarch and water to make a slurry, thickening the boiling liquid with enough slurry to make a sauce that will coat the back of a spoon.

The lamb can be sliced and served with the sauce and vegetable garnish.