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Receta Roast Leg Of Lamb With Spinach Stuffing:
by Global Cookbook

Roast Leg Of Lamb With Spinach Stuffing:
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Ingredientes

  • 1 c. Onions, minced
  • 2 x Cloves garlic, minced
  • 7 Tbsp. Pareve margarine (Butter)
  • 1 c. Spinach leaves, washed and blanched, packed
  • 2 c. White bread, cut in 1 cm (1/2 in.) cubes
  • 1 x Lamb leg, boned, interior fat removed
  •     Salt and fresh grnd pepper
  •     Bones from leg, cut in small pcs
  • 1 1/2 c. Total amount: carrots, celery, onions, all minced
  • 1 c. Brown lamb stock
  • 1 c. Red wine

Direcciones

  1. Agriculture & Fisheries.
  2. Heat butter (margarine), saute/fry' onion and garlic 5 min; add in spinach and bread, toss, season.
  3. Lay boneless lamb leg skin side down, flatten proportionately by cutting across thicker parts; season spread with spinach stuffing.
  4. Roll and tie with butcher string.
  5. In a roasting pan, brown bones, sear leg of lamb on all sides, add in vegetables to pan; roast and baste frequently, using wine and stock.
  6. When done it should be brown on the outside and pink on the inside. Strain juices to serve on the side.
  7. Serve with Chinese long beans, small glazed onions and new potatoes.