Whole Stuffed Leg Of Lamb

Course : Greek
Serves: 8
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2 cups al dente cooked bulgur
6 cloves garlic
1 large onion -- chopped
2 stalks celery -- chopped
1 large bell pepper -- seeded and chopped
6 small fresh hot chilies -- seeded and minced
1/3 cup minced fresh parsley
1 tablespoon minced fresh dill weed -or-
1 teaspoon dried dill weed
1/2 teaspoon ground cumin
6 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 piece bay leaf
1/3 cup pine nuts
1/3 cup currants
2 large eggs -- lightly beaten
1 teaspoon sugar
1 teaspoon salt and coarsely ground black pepper -- to taste
8 pounds leg of lamb -- * see note
1 medium fresh lemon juice
1/4 cup sugar
1/4 cup olive oil
1 tablespoon minced fresh dill weed -or-
1 teaspoon dried dill weed
4 cloves garlic -- finely minced
1/4 teaspoon cayenne
1 piece bay leaf
1 teaspoon dry mustard
1/2 teaspoon mixed dried herbs -- Italian seasoning
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1 bunch lettuce leaves -- tomato wedges, and
1 medium lemon slices -- (optional)

Preparation / Directions:

Combine all of the ingredients for the stuffing and pack them firmly into the leg of lamb. Truss shut with bamboo or metal skewers. Mix all the ingredients for the marinade together exceedingly well. Put the stuffed leg of lamb in a deep dish, pour the marinade over, and rub it into the meat on all sides. Refrigerate overnight, turning and rubbing several times. To bake, place the lamb in a roasting pan with a tight fitting lid. Mix the broth with the remaining marinade and pour over the leg of lamb. Bake at 350Ffor 1 1/2 hours or until the meat is exceedingly tender. Remove the lid during the last 20 minutes and turn the heat to 400 degrees to brown.

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