Roast Leg of Lamb with Rosemary Stuffing
- Yield 8 to 12 servings
This lamb roast features a savory rosemary stuffing and a delicious mustard and herb sauce.
- 1 to 1 1/4 cup fresh breadcrumbs
- 2 tablespoons milk
- 3 tablespoons shallots, minced
- 2 tablespoons butter
- 1 1/2 cups ground lamb
- 2 -- garlic cloves, mashed
- 1/3 teaspoon crushed or ground rosemary
- 1/4 -- plus teaspoon salt
- 1/2 teaspoon pepper
- 8 to 9 pounds butterflied leg of lamb
- Mustard and Herb Sauce:
- 3 to 4 -- garlic clove, mashed
- 1/2 teaspoon ground rosemary
- 1 1/2 teaspoons soy sauce
- 1/2 cup strong Dijon prepared mustard
- 4 to 5 tablespoons olive oil
- Make a paste from breadcrumbs and milk. Saute shallots in butter. Combine paste, shallots, ground lamb, garlic, rosemary, salt and pepper. Open out butterflied leg of lamb and spread mixture over, then roll and tie roast securely. Make mustard sauce by combining garlic, rosemary, soy sauce, and mustard with a wire whisk. Beat in oil by droplets to make a very thick viscous sauce. Place roast on rack in roasting pan and coat with herb and mustard sauce. Insert meat thermometer in thickest part of roast and bake at 325-350F for 2 1/2 to 4 hours or until thermometer reads 140F, for rare.
Recipe reprinted with permission from The Junior League of Eugene’s A Taste of Oregon (Eugene, Oregon, 1980).