Boneless leg of lamb with lamb sausage stuffing
A welcome favourite for spring or fall, fresh Ontario lamb is infused with fragrant rosemary and thyme before being stuffed with a palate-pleasing mixture of garlic, sausage and lightly toasted pine nuts. Serve with crisp leafy greens and warm crusty bread.
1 deboned Ontario leg of lamb (about 3 lb/1.5 kg)
2 tbsp (30 mL) olive oil
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
1 tsp (5 mL) each, coarse salt and fresh cracked pepper
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups (1 L) spinach
2 Ontario lamb sausages, casing removed
1/2 tsp (2 mL) each, coarse salt and fresh cracked pepper
1/4 cup (50 mL) toasted pine nuts
In large re-sealable bag, combine lamb, olive oil, bay leaves, rosemary, thyme, salt and pepper. Refrigerate and let sit for at least one hour or up to 2 days.
In large skillet, heat oil over medium high. Add onion and cook until tender and brown, about 7 minutes. Add garlic and cook one minute. Stir in spinach and remove from heat. Cover and let sit for 5 minutes or until spinach has wilted. Let cool completely. Break up lamb sausage and stir into spinach mixture just until combined. Stir in salt and pepper. This recipe can be prepared, up to this point, one day ahead.
Arrange lamb leg on a clean surface with short end facing you. Spread stuffing over lamb and roll up to enclose stuffing. Tie to secure and place in a roasting pan. Roast in a preheated 375°F (190°C) oven until medium rare, about 90 minutes. Let rest for 15 minutes before slicing.
Makes 8 to 10 Servings
Per serving: about 270 cal, 32 g pro, 14 g total fat (5 g sat fat), 2 g carb, 1 g fibre, 105 mg chol, 90 mg sodium. %RDI: iron 20%, calcium 2%, vit A 25%, vit C 8%