Monday, November 5, 2018

STUFFED LEG OG LAMB WITH APRICOTS ENJOY DAN


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 125F-130F.
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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