Artizone > Butterflied Leg of Lamb Stuffed with Leeks
The Cook Book
BUTTERFLIED LEG OF LAMB STUFFED WITH LEEKS
An impressive main course for your next dinner party or holiday meal!
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 8 servings
3 Whole Leek(s) cleaned, trimmed and sliced
3 Tablespoons Butter
1 Tablespoon Olive Oil
1 Whole leg of lamb (boneless), butterflied
Cup Bread Crumbs
1 Tablespoon Feta butter
4 Whole Potato(es) quartered
Melt butter and olive oil over low heat. Add sliced leeks and toss to coat. Saute over low heat until caramelized, about 40 minutes. Remove.
Preheat oven to 450.
Spread leg of lamb on cutting board. Slather feta butter on inside. Top with sauteed leeks and bread crumbs. Roll up like a jelly roll and tie together with kitchen twine.
Place quartered potatoes in bottom of roasting pan. Place rolled and tied lamb on top of potatoes.
Roast in oven until internal temperature reaches 130 degrees for medium rare. Let lamb rest 15 minutes.
Untie and slice into 1/2 inch slices. Serve on platter with potatoes.
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