Recipes

Toasted California Walnut and Feta-Stuffed Leg of Lamb
Toasted California Walnut and Feta-Stuffed Leg of Lamb
Submitted By: Canada

The effect this roasted lamb creates when served is matched only by its extraordinary flavors. Serve with mashed potatoes and roasted root vegetables. May also be made with boneless pork or veal roast.

  • Servings: 6
  • Prep Time: N/A
  • Cook Time: N/A
Ingredients

1 tbsp olive oil

1 cup finely chopped shallots

2 cloves garlic, minced

1 cup red wine [such as Cabernet or Shiraz], divided

1 tbsp each: packed brown sugar and Dijon mustard 

3 tbsp butter, divided 

4 to 5 lbs leg of lamb, boned and butterflied

2 cups loosely packed arugula or spinach

1/2 lb feta cheese, crumbled in large chunks

1 tbsp finely chopped fresh rosemary (or 1 tsp/ dried)

1-1/2 cups coarsely chopped toasted California walnuts

1 tsp each: coarse salt and freshly ground pepper

Directions
  1. In large frying pan, heat olive oil over medium heat. Add shallots and garlic; cook for 5 to 7 minutes, stirring, until shallots are translucent. Add 3/4 cup  of the wine; boil until sauce is reduced by half. Whisk in sugar, mustard and 2 tbsp of the butter until creamy. Remove from heat and set aside. Trim excess fat from lamb. Place four 12-inch lengths of kitchen cord about 2 inches apart on clean surface.
  2. Lay lamb flat fat side down on top of cord. Lay arugula evenly over lamb. Stir feta, rosemary and toasted walnuts into reserved wine sauce; spoon over arugula. Roll lamb and tie securely with cord. Place fat side up in shallow roasting pan. Sprinkle with coarse salt and freshly ground pepper.
  3. Roast in 425°F oven for 30 minutes. Reduce heat to 350°F and continue roasting for 45 minutes longer or until meat thermometer registers 140°F for rare or 160°F for medium. Let roast stand ten minutes before slicing. To deglaze pan, add remaining 1/4 cup red wine and 1 tbsp butter to pan drippings.
  4. Season with salt and pepper to taste.

Nutrition

  • Calories: 695
  • Total Fat: 47 g
  • Saturated Fat: 15 g
  • Monounsaturated Fat: 13 g
  • Polyunsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Cholesterol: 170 mg
  • Sodium: 863 mg
  • Total Carbohydrate: 14 g
  • Dietary Fiber: 2 g
  • Protein: 48 g