How To Make Hay-Baked Stuffed Leg of Lamb
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 leg of lamb, boneless
- 1 cup breadcrumbs
- 1/4 cup chopped parsley
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh rosemary sprigs
- 2 pounds fresh hay
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, mix together the breadcrumbs, parsley, garlic, Parmesan cheese, olive oil, salt, and pepper to make the stuffing.
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Butterfly the leg of lamb by cutting it open and flatten it out.
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Spread the stuffing mixture evenly over the lamb.
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Roll up the lamb tightly and secure with kitchen twine.
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Place a layer of fresh rosemary sprigs on the bottom of a roasting pan.
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Place the rolled lamb on top of the rosemary.
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Cover the lamb completely with the fresh hay.
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Bake in the preheated oven for 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
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Remove the lamb from the oven and let it rest for 10 minutes before slicing.
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Discard the hay and rosemary before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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