Glazed Stuffed Lamb

13 ingredients
6 steps

Ingredients

  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 2 cups soft breadcrumbs
  • 3 tablespoons chopped fresh mint leaves
  • 1 1/2 teaspoons grated orange rind
  • 1 egg, beaten
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 (5- to 6-pound) boneless leg of lamb roast
  • 1 cup Chablis or other dry white wine
  • 2/3 cup orange juice
  • Orange slices (optional)
  • Fresh mint leaves (optional)

Directions

  1. 1
    Saute onion in butter in a medium skillet until tender; add breadcrumbs, chopped mint, orange rind, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring well. Set aside.
  2. 2
    Spoon breadcrumb mixture into the opening formed by boning. Fold roast over breadcrumb mixture; tie securely with string. Place roast in a roasting pan. Sprinkle roast with remaining salt and pepper. Insert meat thermometer, if desired.
  3. 3
    Bake, uncovered, at 350° for 30 minutes. Combine wine and orange juice; pour over roast. Bake for 1 1/2 hours.
  4. 4
    Score fat in a diamond design; coat with glaze. Bake until desired degree of doneness: 15 minutes or 140° (rare); 35 minutes or 160° (medium); 1 hour or 170° (well done).
  5. 5
    Transfer roast to a warm serving platter; let stand 10 minutes before slicing.
  6. 6
    Skim fat from pan drippings. Discard fat, and pour pan drippings over roast. Garnish with orange slices and mint leaves, if desired.

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