September 29, 2006, Newsletter Issue #122: Stuffed Boneless Leg of Lamb
Tip of the Week
Boneless Leg Of Lamb Stuffed With Basil And Chevre
4 1/2 pounds boneless leg of lamb
salt and pepper -- to taste
minced garlic -- to taste
fresh basil leaves
2 teaspoons minced fresh rosemary
1/2 chevre (goat cheese) log
beef or veal stock
fresh mint for garnish
Lay the butterflied lamb flat and season well with salt, pepper and minced garlic. Covered the entire
inside surface with fresh basil leaves and about 2 teaspoons of minced fresh rosemary and 1/2 chevre.
Roll the lamb up, tie securely so that none of the cheese escapes. Generously salt and pepper the
outsides of the rolled leg and roast at 325 for about 25 minutes per pound or 150 degrees on an instant thermometer (for medium).
Remove to a platter and allow to rest 10-15 minutes while you defat the drippings, deglaze with beef or veal stock, adjust seasonings and pass the
juices with the meat.
To serve, slice, garnish the platter with mint or basil leaves.
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