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Scott's Stuffed Leg of Lamb with Cranberry Sauce

Scott Harvey


Ingredients

Serves Six

1 Leg of Lamb
6 Rosemary sprigs, finely chopped
1/2 Cup Olive Oil
5 Garlic cloves, minced
2 Teaspoons Marjoram
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Bunch Spinach, blanched
4 Ounces Goat Cheese
1/2 Bottle White Wine
1 Pound Baby Carrots
5 Shallots, whole
1 Pound Small Red Potatoes
12 Ounces Cranberry Sauce


Instructions

The most important thing to remember about cooking a lamb is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. Pre-heat oven to 350 degrees. De-bone leg of lamb. Make a rub of olive oil, rosemary, garlic, marjoram, salt & pepper and rub it all over the leg of lamb inside & out. Stuff lamb with a 50/50 mixture of spinach and goat cheese. Roll and tie lamb leg up and place in a roasting pan surrounded by carrots, potatoes, & shallots. Pour half of a bottle of white wine in the roasting pan, cover and put it in the oven at 350 degrees; cook until internal temperature ranges from 120 to 145 degrees (medium rare). After the juices have roasted out of the lamb, drain liquid into sauce pan. Over medium-high heat, add the cranberry sauce to the juices and reduce to a thick sauce. When you cut the lamb make sure you are careful to keep the slice whole so you can see the outer ring of lamb with the inner green and white stuffing. Serve steamed or grilled vegetables on the side and smother the whole plate with the cranberry reduction sauce. Enjoy! -Scott Harvey.



    Suggested Pairings

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