Rolled Leg of Lamb Stuffing Recipe

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There are few dishes more delicious than a nice rolled leg of lamb with stuffing. Get a recipe for rolled leg of lamb stuffing with help from a chef and restaurateur in this free video clip.

Part of the Video Series: Flavorful Recipes
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Video Transcript

Hi, this is Chef A.J. Black of Tesoro in New York City, chef and owner, and today I'm going to show you how to stuff a leg of lamb and basically if you watch my videos I will show you how to fillet it and now I have basically the lamb here ready to be stuffed and this is basically how it would look. I have some ingredients here. I have celery hearts. I have some carrots and some onions and I'd like to add to it some mushrooms and some and some gramalote. Basically it's garlic for the outside, a little bit of rosemary, olive oil and a little bit of shallots on the outside and we're going to have it oven cooked, slowly cooked, it's going to be for around two hours, 15 minutes to get out. So basically we've got an old leg of lamb like that and we're going to spread it around and we have it ready and we'll have the carrots and celery and I like to actually have it this way and I just have the stuffing in from both sides and that will actually give us a little bit of an idea what we have on the inside and really make your life easier when you are stuffing the lamb. So you do want to see those products when it's finished and taste it inside but you still want it to look good and you don't cut it right away. You give it at least 20 minutes to rest before you start to cut it or enjoy. This is a beautiful way of doing lamb. It's basically a very typical way in the whole of Europe. To make the lamb in Sicily of course, we make Lamb Ribiano and we use a little bit of basic ingredients. In Sicily we use some of our gramalote basically some of our signature, it's on the outside and basically we use some potato and we're going to have it roasted and yellow and basically it looks beautiful this way when you have some gramalote in the tub. It looks so beautiful and olive oil and I'm going to add the white wine to it and I'm going to cover it and I'm going to have a slow heat at 200 Farenheit and we're going to have it for almost an hour and 15 minutes and this is how to stuff a leg of lamb. Thank you for joining me, Chef A.J. Black at Tesoro in New York City and Buon Appetito. Chow.

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