ARMENIAN STUFFED LEG OF LAMB
Mint, cinnamon, currants, lemon - the herb-laden, sweet and spicy flavor of Armenian cuisine is ideal for warming up a crisp autumn evening. From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include marinating time. Posted for ZWT 4.
Provided by JackieOhNo
Categories Long Grain Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate lamb: Remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. Make 12 small incisions in outside surface and insert garlic slivers. Combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. Place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. Let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (If lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
- Make stuffing about 1-1/2 hours before roasting lamb: Melt butter in large saucepan over medium heat. Add onion and celery; saute until tender but not browned, about 4 minutes. Stir in rice, pine nuts and parsley. Reduce heat to low and cook until rice turns opaque, 2-3 minutes. Gradually stir in broth. Stir in currants and pepper to taste. Heat to boiling over high heat. Reduce heat and simmer covered until liquid is absorbed. Remove from heat and add allspice and cinnamon while fluffing rice with fork. Let cool at room temperature about 1 hour.
- Heat oven to 475 degrees.
- Place lamb, fat side down, on work surface. Spoon about 2 cups stuffing into pocket where bones were. Press leg together and tie at 1-inch intervals with kitchen string. Place lamb on rack in roasting pan. Spoon remaining stuffing into small casserole and set aside.
- Roast lamb on rack in upper third of oven until browned, about 15 minutes. Reduce heat to 350 degrees. Carefully pour 1-1/2 cups water into pan. Continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. Fifteen minutes before lamb is done, spoon 1-2 T. pan juices over stuffing in casserole and bake in oven until heated through. Transfer lamb to carving board and let stand 15-20 minutes.
- Spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. Strain into sauceboat and season with pepper.
- Slice lamb 1/2-inch thick and serve with stuffing and pan juices.
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Makenzy McIntosh
[email protected]I'm so glad I found this recipe. It's the perfect dish for a special occasion. The lamb was tender and flavorful, and the stuffing was moist and delicious.
Parya Bahman
[email protected]This dish is absolutely delicious! The lamb is cooked to perfection, and the stuffing is packed with flavor. I will definitely be making this again.
Faisal Mayo
[email protected]This is the best leg of lamb recipe I've ever tried. The meat is always tender and juicy, and the stuffing is always perfectly seasoned.
Abera Baye
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The lamb is always cooked perfectly, and the stuffing is always flavorful and moist.
Tina Tallbrother
[email protected]This dish was a hit at my party! The lamb was cooked to perfection, and the stuffing was incredible. I will definitely be making this again.
Touseef Ali
[email protected]This recipe was easy to follow, and the results were amazing. The lamb was cooked perfectly, and the stuffing was flavorful and moist. I highly recommend this recipe.
PubGLover 007
[email protected]I'm so glad I found this recipe. It's the perfect dish for a special occasion. The lamb was tender and flavorful, and the stuffing was moist and delicious.
Sily Zhou
[email protected]Wow! This dish was incredible. The lamb was cooked to perfection, and the stuffing was packed with flavor. I will definitely be making this again.
Ryley Lyons
[email protected]This recipe is a keeper! It's easy to follow, and the results are amazing. The lamb was tender and juicy, and the stuffing was perfectly seasoned.
Fazly Rabby
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. It was absolutely delicious! The lamb was cooked perfectly, and the stuffing was flavorful and moist.
Ajao Oluwanishola
[email protected]This is the best leg of lamb recipe I've ever tried. The meat was cooked to perfection, and the stuffing was out of this world.
Angel Alfaro
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. It's a great way to impress your guests.
MD shahid sorder
[email protected]I made this dish for my family, and they all loved it. The lamb was so juicy and tender, and the stuffing was packed with flavor.
Faa iso cilmi
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it.
Such bolo
[email protected]I followed the recipe exactly, and it turned out perfectly. The lamb was cooked to perfection, and the stuffing was moist and flavorful.
Areeba Abbas
[email protected]This Armenian stuffed leg of lamb was a hit at my dinner party! The flavors were incredible, and the meat was so tender. I highly recommend this recipe.