{"id":533,"date":"2014-04-23T20:50:29","date_gmt":"2014-04-23T20:50:29","guid":{"rendered":"http:\/\/www.suburbandiva.com\/?p=533"},"modified":"2014-04-23T20:50:29","modified_gmt":"2014-04-23T20:50:29","slug":"stuffed-leg-of-lamb-wrapped-in-pastry","status":"publish","type":"post","link":"http:\/\/www.suburbandiva.com\/2014\/04\/23\/stuffed-leg-of-lamb-wrapped-in-pastry\/","title":{"rendered":"Stuffed Leg of Lamb wrapped in Pastry"},"content":{"rendered":"

I\u2019ve never been a ham person. In fact, I really dislike it. The only time this is ever an issue is Easter Dinner because somehow, this has become the go-to protein for spring because sodium pairs so nicely with tulips. Or something.<\/p>\n

Despite this culinary expectation, Easter Dinner has become one of my favorites to make and eat because of my main dish alternative to ham\u2014a stuffed leg of lamb wrapped in pastry.<\/p>\n

This recipe is original\u2014it\u2019s inspired by a recipe from a torn Xeroxed copy from an unknown cookbook that\u2019s so old I just used the word Xeroxed. That page was lost decades ago, and the recipe below has morphed into the beautiful dish it is today. This will render the words, \u201cBut I don\u2019t like lamb,\u201d a bold-faced lie by anyone who has even spoken such nonsense.<\/p>\n

Stuffed Leg of Lamb in Pastry<\/strong><\/em><\/span><\/p>\n

1 boneless leg of lamb, 5-6 pounds, butterflied (you can have your butcher remove the bone or cut it out yourself\u2014it\u2019s not particularly difficult.)<\/p>\n

Salt, pepper and olive oil<\/p>\n

Stuffing:<\/strong><\/p>\n

2 lbs ground sausage
\n2 cloves garlic, minced
\n1 bunch green onions, thinly sliced
\n2-3 Tablespoons fresh rosemary, finely chopped
\nZest of 1 lemon
\n1 egg, slightly beaten<\/p>\n

Kitchen twine<\/p>\n

2 packages frozen puff pastry sheets, thawed
\n1 egg
\nKosher salt<\/p>\n

1.) Preheat oven to 450\u2109. Prepare lamb by opening up, trimming and pounding if necessary to make a somewhat flat, butterflied surface. Season with salt and pepper and set aside.<\/p>\n

2.) Make stuffing by browning the sausage in a skillet until no longer pink, about 7-10 minutes. Allow to cool slightly before adding the next 5 ingredients, then mix well. Season with salt and pepper.<\/p>\n

\"Open<\/a>
Open the leg of lamb like a book. A delicious, mouth-watering book<\/figcaption><\/figure>\n

3.) Place stuffing in an even layer across the entire surface of the butterflied lamb. Press firmly into the meat, but don\u2019t worry if some spills out. Cut 4 large pieces of kitchen twine, and then get someone to help you tie\u2014you\u2019ll need a couple of hands for this step.<\/p>\n

\"Proper<\/a>
Proper stuffing placement: lots and everywhere.<\/figcaption><\/figure>\n

4.) Starting at the narrowest end, roll the lamb and stuffing up jelly-roll style. It doesn\u2019t have to be too tightly rolled, and don\u2019t worry about loose stuffing that falls out. Tie 3 pieces of string across the sides, and 1 lengthwise to hold the ends in place. Trim the excess pieces of string and discard.<\/p>\n

5.) Smear a thin layer of olive oil on the tied lamb and place on a rack in the 450 degree oven for about 25 minutes to get a nice sear on the top. Remove from oven and let cool about 20 minutes. Reduce oven temperature to 350\u2109.<\/p>\n

\"tied<\/a><\/p>\n

6.) Unwrap and slightly roll out the seams of the puff pastry sheets. Place the slightly cooled lamb on top of 1 to 1 1\/2 sheets depending on the size. With remaining sheets, wrap top and sides, pressing seams together with your fingers until it looks like a wrapped present with all surfaces covered. Trim off any excess dough and reserve.<\/p>\n

7.) You can make any fancy adornments with the extra dough like you would a pie\u2014I make a long braid down the center\u2014or just make a few air vents in the pastry with a small knife. Make a simple egg wash with a beaten egg and water and brush over the entire thing. Sprinkle generously with the kosher salt and put back on the rack of the roasting pan.<\/p>\n

\"That<\/a>
That gasp of goodness you just emitted is called silence before the lamb.<\/figcaption><\/figure>\n

8.) Bake in the 350\u2109 oven for another hour and a half. Check the internal temperature of the lamb often with a meat thermometer a few different places until it reaches medium rare at about 140-145 degrees. Cooking time will depend largely on the size and amount of fat, so it really is important to check the temperature because nothing is tougher than overcooked lamb. This takes approximately 25 minutes per pound, but again, keep checking after 90 minutes. There will be some carry-over cook time when removed from the oven and rested.<\/p>\n

9.) When desired internal temperature is reached, remove from oven and let stand 20-30 minutes before slicing.<\/p>\n

\"Stuffed<\/a>
Stuffed and wrapped lamb, deconstructed<\/figcaption><\/figure>\n

10.) No mint jelly required. Happy Easter or whatever special occasion you are celebrating.<\/p>\n

\u00a92014 Tracey Henry<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

I\u2019ve never been a ham person. In fact, I really dislike it. The only time this is ever an issue is Easter Dinner because somehow, this has become the go-to protein for spring because sodium pairs so nicely with tulips. Or something. Despite this culinary expectation, Easter Dinner has become one of my favorites to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[5],"tags":[30,78,42,79],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3NIOM-8B","jetpack-related-posts":[{"id":898,"url":"http:\/\/www.suburbandiva.com\/2020\/09\/02\/speaking-of-march\/","url_meta":{"origin":533,"position":0},"title":"Speaking of March","date":"September 2, 2020","format":false,"excerpt":"If March comes in like a lion and out like a lamb, the 2020 version must have come in like a rabid raccoon with a raging case of pink-eye and an undiagnosed venereal disease. It went out like...well, it never really left and just lay dying in the corner of\u2026","rel":"","context":"In "Column"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2020\/09\/IMG_0290-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":621,"url":"http:\/\/www.suburbandiva.com\/2014\/09\/10\/treat-yourself-and-kids-with-custom-confections\/","url_meta":{"origin":533,"position":1},"title":"Treat yourself and kids with Custom Confections","date":"September 10, 2014","format":false,"excerpt":"Available September 1st from Capstone Young Readers, this book is perfect for budding young pastry chefs or families that just want to have some fun in the kitchen. If you're looking for some sweet treats to make up with your kids this holiday season and beyond, don\u2019t miss Custom Confections,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2014\/09\/CustomConfectionsbookcoverhigh-res-240x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":339,"url":"http:\/\/www.suburbandiva.com\/2014\/02\/03\/beef-empanadas\/","url_meta":{"origin":533,"position":2},"title":"Beef Empanadas","date":"February 3, 2014","format":false,"excerpt":"When we lived in Tampa, I used to buy bootleg empanadas from an Argentinian in the parking lot of an Italian restaurant. Now that we live in Nashville, I have to prepare my empanadas in my own kitchen. Which is probably more sanitary, but totally less interesting. The following recipe\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2014\/02\/IMG_2530-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":279,"url":"http:\/\/www.suburbandiva.com\/2013\/11\/04\/marie-inspired-chicken-and-rice\/","url_meta":{"origin":533,"position":3},"title":"Marie-Inspired Chicken and Rice","date":"November 4, 2013","format":false,"excerpt":"Fall. Comfort food. It is time. This particular dish is an imperfect version of a delicious original Lebanese Chicken and Rice dish that got me through two rough periods of morning sickness cooked by a friend\u2019s mother who probably thought I would starve to death during my last pregnancy. Because\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2013\/11\/IMG_2278-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":564,"url":"http:\/\/www.suburbandiva.com\/2014\/05\/25\/patriotic-deviled-eggs\/","url_meta":{"origin":533,"position":4},"title":"Patriotic Deviled Eggs","date":"May 25, 2014","format":false,"excerpt":"This is either a desperate cry for professional help or a fun way to celebrate Memorial Day, 4th of July and Labor Day cookouts. Take your favorite Deviled Egg recipe and throw in a little reverse Easter egg dying, and you\u2019ve got the weirdest yet best addition to any potluck.\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2014\/05\/IMG_2988-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":410,"url":"http:\/\/www.suburbandiva.com\/2014\/03\/14\/st-patricks-day-dinner\/","url_meta":{"origin":533,"position":5},"title":"St. Patrick’s Day Dinner","date":"March 14, 2014","format":false,"excerpt":"One of the things I remember the most about my mother's cooking was her corned beef dinner. She would make the corned beef, red-skinned potatoes and boiled cabbage. It was one of my favorite meals as a kid. Except for the cabbage. The cabbage smell would make me gag, but\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.suburbandiva.com\/wp-content\/uploads\/2014\/03\/IMG_1650-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts\/533"}],"collection":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/comments?post=533"}],"version-history":[{"count":3,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts\/533\/revisions"}],"predecessor-version":[{"id":541,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/posts\/533\/revisions\/541"}],"wp:attachment":[{"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/media?parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/categories?post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.suburbandiva.com\/wp-json\/wp\/v2\/tags?post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}