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Boneless Stuffed Leg of Lamb with Mint Au Jus

Christy Rost

 

Ingredients:
15-pound leg of lamb, leg bone removed by your butcher
2slices wheat bread
4cloves garlic, minced
3tablespoons minced fresh rosemary
1tablespoon minced fresh mint
¾teaspoon coarse salt, plus additional for seasoning the meat
Freshly ground black pepper
1egg
¾cup beef broth
2tablespoons fresh mint, chopped

Preheat the oven to 350 degrees. Open the pocket where the leg bone was removed and season the meat with coarse salt and freshly ground pepper.

Tear bread coarsely and transfer it to the bowl of a food processor. Pulse until it forms coarse crumbs and place them in a medium bowl. Add minced garlic, rosemary, mint, coarse salt, and freshly ground pepper; toss well to mix. Add egg and stir just until the mixture is moistened.

Stuff the meat cavity loosely with the stuffing and tie the roast securely with string to form a rounded appearance. Brush the meat lightly with olive oil and season it with coarse salt, pepper, and any remaining minced garlic and rosemary. Transfer it to a roasting pan and roast in a preheated oven 1 to 1 ½ hours, or until the inside of the roast is pink and juicy.

Transfer the meat to a serving platter and cover it to keep it warm. Over medium-low heat, deglaze the pan with ¾ cup beef broth, scraping up any brown bits stuck to the bottom of the pan; season with salt and pepper to taste.

To serve, carve the lamb into ½-inch thick slices and serve with Mint Au Jus.

Recipe serves 8.

Category: Meat