1 boneless leg of lamb (butterflied and lightly pounded) about 3-4 pounds,
1 medium onion, sliced,
1 cup sliced celery,
1 cup shredded carrot,
1/2 cup chopped capicollo ham,
3 tablespoons butter,
1 sprig fresh sage,
2 tbsp. breadcrumbs,
1 medium egg,
1 tablespoon chopped parsley,
1/2 lemon, juiced,
3 ounces red wine,
2 teaspoons minced garlic.
Recipe: Season the meat with some salt and pepper to taste, garlic and fresh sage. Sauté in the butter all of the vegetables and the capicollo, season to taste and remove from heat. Add the breadcrumbs, egg and parsley to the stuffing. Place the stuffing in the center of the lamb leg and roll up both ends. Secure with butcher's twine. Rub the meat with little olive oil, lemon juice, salt and pepper. First sear the rolled lamb leg in a cast iron pan on the stove, then place it in a preheated oven and roast for about 1 hour or more at 475 F. or until the internal temperature reaches 160 F. When you remove the lamb from the pan, pour the wine in and scrape the bottom, reduce slightly and strain. Use the resulting au-jus sauce to pour over the lamb after serving. Let the stuffed lamb leg rest for about 10 minutes before removing the twine and slicing it.
I served the stuffed lamb leg with ratatouille and orzo cooked with saffron. (Orzo is rice-shaped pasta noodle). If you want to see how the stuffed lamb leg roast looked before cutting it, click here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
