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Stuffed Leg Of Lamb With Orange Gravy

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Ingredients
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Large, chopped fine
  Garlic 4 Clove (20 gm), minced
  Mushrooms 1 Pound, chopped
  Navel orange 1 Medium
  Whole wheat bread slice 2 , torn into small pieces
  Minced parsley 1⁄2 Cup (8 tbs)
  Dried marjoram 1 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Leg lamb 1 , trimmed of fat and boned
  Low sodium beef broth 1 Cup (16 tbs)
  Flour 1 Tablespoon
Directions

Preheat the oven to 450°F.
In a heavy 10 inch skillet, melt the margarine over moderate heat.
Add the onion and garlic and cook, uncovered, for 5 minutes or until soft.
Add the mushrooms and cook 5 minutes longer or until the mushroom juices have evaporated.
Remove from the heat.
Grate 1 teaspoon rind from the orange into the pan, then peel the orange and set aside.
Mix in the bread, parsley, marjoram, basil, and pepper.
Spread out the lamb, fat side down, and smooth the mushroom mixture over it, leaving 1/2 inch margins all around.
Roll up as for a jelly roll, tying with string at 2 inch intervals.
Place the lamb on a rack in a shallow roasting pan and roast, uncovered, for 15 minutes.
Reduce the oven temperature to 350°F, and roast another 55 minutes for rare (135°F on a meat thermometer), 1 1/4 hours for medium (160°F), and 1 1/2 hours for well done (165°F).
Transfer the lamb to a platter and let it stand for 20 minutes.
Meanwhile, skim the fat from the drippings in the roasting pan.
To the remaining drippings, add 3/4 cup of the beef broth.
Set over low heat and stir, scraping up any browned bits.
Blend the flour with the remaining broth, add to the pan, and cook, stirring, for 3 minutes or until the sauce has thickened.
Remove from the heat.
Chop the peeled orange and stir into the sauce.
Remove the strings from the lamb.
Place the lamb on a heated platter, slice, and serve with the sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Healthy

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