STUFFED
LEG OF LAMB WITH APRICOTS AND PINE NUTS by CHEF DAN:
Serves
6-8
INGREDIENTS:
1-(3-5
pound) boneless leg of lamb
Sea
salt and Seasoned Pepper Medley to taste
2
tablespoons sesame oil
1/3-cup
dried apricots
3
garlic cloves, minced
1
(10 Oz) bag fresh spinach leaves
1/8-cup
mint leaves
1
tablespoon chopped fresh rosemary
1
tablespoon EACH Dijon mustard and toasted pine nuts
1
teaspoon EACH sesame seeds, fennel seeds
Kitchen
twine
1
cup chicken stock
1/3-cup
dry white wine or dry vermouth
DIRECTIONS:
(preheat oven to 350 F)
1.
In
a bowl, covered the apricots with 1/4-cup boiling water; let soak for 5
minutes; then drain and set aside.
2.
Open
up the roast to a cutting board, pressing the boned side up.
3.
Cut
away any excess fatty areas; using a knife, cut 1/2-inch deep slits in the meat
about 2-inches apart to help lay flat.
4.
Cover
the meat with plastic wrap and pound the meat with a mallet, until the roast is
3/4-inch thick.
5.
In
a blender, pulse the spinach, garlic, rosemary, mustard and toasted pine nuts, adding
in the soaked apricots.
6.
With motor running add oil in a steady steam until
a thick paste.
7.
Season
meat with salt & pepper; spread blended paste over the meat.
8.
Cover
with sesame seeds and fennel seeds.
9.
Roll
the roast up into a tight cylinder, and tie the roast together kitchen twine at
2-inch intervals.
10.
Wrap
with plastic and refrigerate at least 8 hours or overnight.
11.
Remove
from frig: remove plastic wrap and let sit 1 hour at room temperature.
12.
In
a preheated oven: place lamb in a roasting pan and roast for 50 minutes to
1-1/4-hour or until internal temperature is 125 F-130 F.
13.
Remove
to a cutting boards: add chicken broth and wine to pan.
14.
Simmer
with pan drippings for about 4-5 minutes.
15.
Cut
the lamb into 1/4-inch thick slices, snipping away the twine.
16.
Strain
the jus and season with S. &. P. and serve with jus.
ENJOY
DAN:
BON-APPETITE!!
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