Imagine a show-stopping main course that combines the rich, tender flavors of perfectly roasted lamb with a surprising burst of creamy goat cheese, crunchy pine nuts, and sweet apple chunks. This isn't just another lamb recipe—this is a gastronomic adventure that will transform your ordinary dinner into an extraordinary culinary experience. Prepare to impress your guests and elevate your cooking skills with this sophisticated yet surprisingly simple stuffed leg of lamb that promises to be the star of any meal.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 leg of lamb (about 4 lbs)
- 8 oz goat cheese, crumbled
- 1/2 cup pine nuts, toasted
- 1 apple, diced
- 1/4 cup fresh mint, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your leg of lamb cooks evenly and thoroughly.
- Prepare the stuffing by combining the crumbled goat cheese, toasted pine nuts, diced apple, and chopped fresh mint in a mixing bowl. Season the mixture with salt and pepper to taste. Stir until all ingredients are well incorporated.
- Place the leg of lamb on a clean cutting board. Using a sharp knife, carefully make a lengthwise incision along the side of the leg, creating a pocket for the stuffing. Be cautious not to cut all the way through the meat.
- Once the pocket is created, gently stuff the goat cheese mixture into the incision, using your hands or a spoon to pack it in evenly. Ensure that the stuffing is distributed throughout the pocket for optimal flavor.
- After stuffing, tie the leg of lamb with kitchen twine at intervals to secure the filling and maintain its shape during cooking. This will also help the lamb cook evenly.
- Drizzle olive oil over the outside of the leg of lamb, then season generously with salt and pepper. This will enhance the flavor and help create a beautiful crust.
- Place the stuffed leg of lamb in a roasting pan or on a baking sheet. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer to check the temperature accurately.
- During the last 30 minutes of cooking, you can baste the lamb with its own juices to keep it moist and flavorful. Optionally, you can add a splash of white wine or broth to the roasting pan for extra moisture.
- Once cooked, remove the leg of lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a juicier final dish.
- After resting, carefully slice the lamb against the grain into thick slices. Serve the stuffed leg of lamb warm, garnished with additional fresh mint if desired, and enjoy!
Tips
- Temperature is Key: Always use a meat thermometer to ensure precise doneness. For medium-rare, aim for 145°F (63°C).
- Resting Matters: Let the lamb rest for at least 15 minutes after cooking to ensure juicy, tender meat.
- Even Stuffing Distribution: Take your time when stuffing the lamb to ensure the goat cheese mixture is evenly spread throughout the pocket.
- Tie Securely: Use kitchen twine to tie the lamb at regular intervals, which helps maintain the shape and ensures even cooking.
- Basting Technique: Baste the lamb during the last 30 minutes of cooking to enhance moisture and flavor.
- Sharp Knife Prep: Use a very sharp knife when creating the stuffing pocket to ensure clean, precise cuts.
- Quality Ingredients: Choose fresh, high-quality lamb and ingredients for the best possible flavor profile.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 12g
Protein: 55g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 180mg
