Cook Time: 3 Hours 10 Minutes
Yield: 8 servings
Cook Time: 3 Hours 10 Minutes
Yield: 8 servings
This recipe, created by Chef James Ross, was shared with us by Moonshine Vineyard Winery. The one thing to remember when cooking lamb is not to over cook it. This dish is full of flavor and the meat tender. Pop open a bottle of Aged Cabernet, savor and enjoy!
• 1 (5 to 6 Lb.) leg of lamb
• 1/4 lb smoked ham
• 1/4 lb veal
• 1/4 lb fresh pork
• 1/2 tsp marjoram
• 1/8 tsp. nutmeg
• 1/4 cup fine dry bread crumbs
• 1 egg
• 4 cloves garlic, minced, divided
• 1/2 lb. fresh Portabella mushrooms, chopped
• 1 cup beef broth
• 2/3 cup Cabernet Sauvignon
• 1/2 tsp thyme
• 1/2 tsp savory
• butter, salt, pepper and flour as needed
Preheat oven to 450°.
Bone leg of lamb, keeping cavity as intact as possible for easy stuffing. Last few inches of shank bone should not be removed.
Finely grind together ham, veal and pork; add marjoram, nutmeg, bread crumbs, egg, 2 cloves of minced garlic and salt to taste. Blend thoroughly.
Sauté Portabella mushrooms for several minutes in butter and add to meat mixture, blending well. Stuff meat/mushroom mixture inside cavity of lamb until filled. Close cavity by sewing with twine or use skewers to close. Rub lamb with butter and season with salt and pepper. Dredge with flour. Place in roasting pan in pre-heated oven for 15 minutes to brown. Reduce heat to 325° and continue roasting for 35 minutes per pound.
Heat broth, wine, thyme and remaining cloves of garlic, pepper and savory in sauce pan and simmer a few minutes. Baste every 30 minutes with broth mixture. When all of it is used, baste with pan juice.