Saturday, October 3, 2015

Artichoke Stuffed Leg of Lamb (1981)

  • 1 leg of lamb, deboned
  • 1/2 cup artichoke hearts (canned, frozen, fresh), coarsely chopped 
  • 1/3 cup onion,chopped
  • 1 cup bread crumbs
  • 1 1/2 cups beef consomme
  • 1 clove garlic
  • 2 tspns parsley, chopped
  • 3 tbspns butter
  • 2 tbspns flour
  • 1/2 tspn salt
  • 1/4 tspn each thyme, dill, marjoram, pepper
  • Salt and pepper to taste for lamb
Rub inside and outside of lamb with garlic clove and salt and pepper to taste.  

To prepare stuffing, saute chopped onions in butter until onions are golden.  Add artichokes; cook 1 minute.  Add bread crumbs, parsley, salt, thyme, dill, marjoram and pepper. Mix thoroughly.  Place stuffing inside the lamb, secure with skewers and string.

Place on rack in open roasting pan.  Roast at 325 degrees for 35 minutes per pound, or until meat thermometer registers 170 degrees for rare or 180 degrees for medium done.  Baste lamb with 1/2 cup beef consomme 20 minutes before meat is done.  Remove lamb to hot platter.  

To make gravy, skim all but 2 tablespoons of fat from pan drippings. Blend in flour; mix until smooth.  Add 1 cup consomme, stirring constantly until gravy is thick and smooth.  Season to taste with salt and pepper.  Serves 6 to 8. 

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

More Lamb Deliciousness

Leg of Lamb in Marsala Wine (1965)

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