Stuffed Leg Of Lamb With Spring Vegetables
Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 10 to 12
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  olive oil
  1                cup  chopped leeks -- white part only
                        well washed
                        salt
                        freshly ground black pepper
  1                bag  fresh spinach -- washed well tough
                        stems removed and
                        coarsely chopped
                        (10-ounce)
  2        tablespoons  chopped garlic
  8             ounces  crumbled chevre cheese
  1                cup  calamata black olives -- pitted and roughly
                        chopped
  1         tablespoon  finely chopped fresh parsley leaves
  9             pounds  leg of lamb -- trimmed of fat and
                        butterflied with
                        shank bone intact,
                        pelvic bone
                        removed, up to 10
                        butcher's twine
     1/2         pound  butter -- at room temperature
  3        tablespoons  chopped fresh rosemary
  2        tablespoons  butter
  1                cup  thinly sliced red onions
     1/2         pound  new potatoes -- quartered and
                        cooked until tender
     1/2         pound  asparagus -- cooked until tender
     1/2         pound  baby carrots -- cooked until tender
     1/2         pound  haricot vert -- cooked until tender
 

Preparation:

1. Preheat the oven to 400 degrees farenheit. 2. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the leeks, season with salt and pepper and cook, stirring for one minute. Add the spinach, garlic, and olives, season with salt and pepper and cook, stirring until the spinach wilts, about 2 minutes. 3. Remove from heat and pour into a large mixing bowl. Stir in the cheese and season with salt and pepper. 4. Place the lamb on a clean work surface. With a meat mallet, pound the lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread the spinach filling over the meat. Fold the bottom end of the meat inward, then fold both ends into the center. Tie crosswise with butcher's twine, at 3 inch intervals. 5. In a small food processor, add the butter, remaining tablespoon of garlic, and rosemary. Season with salt and pepper. Mix until smooth. 6. Spread the entire leg of lamb with the butter mixture. Cover the lamb with plastic wrap and refrigerate for at least 12 hours. Remove and place in a large shallow roasting pan and cook until an instant read thermometer reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2 hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160 degrees farenheit for well done, about 2 1/2 hours. Remove from oven and rest 10 minutes before carving. 7. In a large saute pan, melt the butter. Add the vegetables. Season with salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve with the lam

 

Nutritional Information:

9998 Calories (kcal); 800g Total Fat; (72% calories from fat); 592g Protein; 85g Carbohydrate; 2786mg Cholesterol; 4057mg Sodium