Hi, I am Joana. Today, I’m gonna show you how to make stuffed leg of lamb recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed leg of lamb Recipe
Stuffed leg of lamb is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Stuffed leg of lamb is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have stuffed leg of lamb using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed leg of lamb:
- Make ready 1 Leg of Lamb; deboned
- Get 1 lb Cherry, grape or whatever small good tomato
- Make ready 1 Onion; chopped to desired size
- Get 1 Fresh rosemary
- Make ready 1 1/2 cup Raw spinach
- Make ready 1 tbsp Basil, Parsley or your favorite herb
- Get 1/3 cup Ricotta cheese (I used fat free)
- Get 1 Olive oil
- Get 1 Salt & Pepper
- Prepare 5 Garlic cloves; chopped to desired size
Instructions to make Stuffed leg of lamb:
- Preheat oven to 400º
- Layer tomatoes, garlic, onions, 1/2 the herbs salt and pepper to taste onto a foil lined pan drizzle with olive oil and put in preheated oven for 10 minutes. When done let cool.
- Reduce oven heat to 375º
- Lay lamb flat (fat side down), salt and pepper to taste. Put the spinach on top of the meat and then put the tomato mixture over the spinach, 4-5 spoons ricotta cheese over the top of the tomato mixture. Roll up and tie together with kitchen t.
- When meat is tied together so nothing (or almost nothing) can leak out season the top side (fat side) with remaining herbs salt and pepper. Remove foil from previous pan and put lamb fat side up in pan.
- Cook at 375º for 15 minutes; reduce heat to 350º for 45 minutes to an hour.
- Let rest fo 20 minutes before cutting into.
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