Garlic-stuffed Leg Of Lamb With Cabernet Sauce Recipe
Yield: 10 -12Recipe by luhu.jp
Ingredients:
1 Leg: of lamb, about 5 to 6
Lb., boned
Directions:
2-3 c Cabernet Sauvignon
6-8 lg heads fresh garlic, broken
: into cloves, unpeeled
1-1/2 T finely minced fresh rosemary
1-1/2 ts anchovy paste
3 bn fresh spinach (about 5-6
: cups tightly packed)
1-2 ts arrowroot
1 T whole fresh rosemary leaves,
: stripped from stem
Remove excess fat and skin from outside of lamb. Lay meat flat with
boned-out side up. Make deep gashes in thick areas of the meat so that it
is of consistent height and thickness. These gashes will also provide
pockets for the stuffing, and meat will cook evenly. Place meat in a deep
bowl and pour enough wine over to almost cover. Marinate for 1-2 hours.
Place garlic in saucepan and cover with water. Simmer 10 mins until
cloves are soft. Do not overcook! Drain and rinse with cold water. Cut
off stem end, pinch at bottom and pop cloves out. Mash garlic into a
thick paste or process in blender. Add minced rosemary and anchovy paste
and blend well. Remove meat from marinade, reserving marinade liquid.
Lay meat flat with uncut side down and spread paste evenly over inside and
down into pockets.
Wash spinach; remove stems and coarse ribs. Place in a nonstick pan and,
using only the water left clinging to the leaves after washing, cook over
high heat, covered, for 1 minute. Turn as necessary to evenly wilt
spinach. Remove excess water by squeezing. Distribute spinach evenly
over pate-covered meat surface. Roll lamb into roast form and truss with
twine in 1 inch pattern.
Spread excess garlic mixture that may ooze out during trussing over
exterior of finished rolled meat. Roast in preheated 500 degree oven for
10 minutes to sear outside of lamb. Reduce heat to 325 degrees for 10
minutes per lb. Allow lamb to "set up" for 15 minutes before carving.
Meanwhile, place marinade in saucepan and heat over medium heat until
sauce is reduced by half. Skim if necessary. Thicken with arrowroot
which has been dissolved in cold water. Add whole fresh rosemary leaves,
reheat and serve with sliced lamb.
From the Garlic Lovers Cookbook from Gilroy:
Finalist in 1985 Recipe Contest, Barbara Waymire, assisted by Tim
Lavalli, Manhattan Beach, CA:
Source from luhu.jp
6-8 lg heads fresh garlic, broken
: into cloves, unpeeled
1-1/2 T finely minced fresh rosemary
1-1/2 ts anchovy paste
3 bn fresh spinach (about 5-6
: cups tightly packed)
1-2 ts arrowroot
1 T whole fresh rosemary leaves,
: stripped from stem
Remove excess fat and skin from outside of lamb. Lay meat flat with
boned-out side up. Make deep gashes in thick areas of the meat so that it
is of consistent height and thickness. These gashes will also provide
pockets for the stuffing, and meat will cook evenly. Place meat in a deep
bowl and pour enough wine over to almost cover. Marinate for 1-2 hours.
Place garlic in saucepan and cover with water. Simmer 10 mins until
cloves are soft. Do not overcook! Drain and rinse with cold water. Cut
off stem end, pinch at bottom and pop cloves out. Mash garlic into a
thick paste or process in blender. Add minced rosemary and anchovy paste
and blend well. Remove meat from marinade, reserving marinade liquid.
Lay meat flat with uncut side down and spread paste evenly over inside and
down into pockets.
Wash spinach; remove stems and coarse ribs. Place in a nonstick pan and,
using only the water left clinging to the leaves after washing, cook over
high heat, covered, for 1 minute. Turn as necessary to evenly wilt
spinach. Remove excess water by squeezing. Distribute spinach evenly
over pate-covered meat surface. Roll lamb into roast form and truss with
twine in 1 inch pattern.
Spread excess garlic mixture that may ooze out during trussing over
exterior of finished rolled meat. Roast in preheated 500 degree oven for
10 minutes to sear outside of lamb. Reduce heat to 325 degrees for 10
minutes per lb. Allow lamb to "set up" for 15 minutes before carving.
Meanwhile, place marinade in saucepan and heat over medium heat until
sauce is reduced by half. Skim if necessary. Thicken with arrowroot
which has been dissolved in cold water. Add whole fresh rosemary leaves,
reheat and serve with sliced lamb.
From the Garlic Lovers Cookbook from Gilroy:
Finalist in 1985 Recipe Contest, Barbara Waymire, assisted by Tim
Lavalli, Manhattan Beach, CA:
Source from luhu.jp
Tags
Lamb