Pella Chronicle

March 25, 2013

Stuffed Leg of Lamb

By Clint Brown
The Chronicle

Pella —


1 leg of lamb, weighing about 4 1/2 pounds
1/2 lb minced or ground lamb
1/2 lb mild pork sausage, casing removed

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3 eggs
1/3 c dry bread crumbs
1 2/3 lb plumb or roma tomatos peeled and seeded and chopped (canned will also work)
4 clove garlic, minced
1/2 c minced or finely chopped parsely (italian flatleaf)
1 yellow onion, peeled and minced
1/4 olive oil
  salt and fresh ground pepper to taste
  butchers string or twine



Bone and butterfly the leg of lamb or have the butcher do this for you. Lay the meat out flat with the inside up.
Heat the olive oil in a saucepan or Dutch oven large enough to contain the leg of lamb and sauté the minced garlic, parsley and onion until the onion is a translucent gold. Remove the mixture from the saucepan to a bowl with a slotted spoon, leaving the pan drippings behind. When the onion mixture has cooled, work into it the minced lamb, sausage, eggs, and bread crumbs. Work the mixture until it is well blended and season it to taste with salt and pepper. Spread the mixture over the inner side of the leg of lamb. Roll the leg up tightly and tie it with the string or twine so the stuffing doesn't escape as the meat cooks.
Reheat the pan drippings in the saucepan/dutch oven and brown the meat, turning it to get all sides. Add the tomatoes, crumbling them between your fingers, add enough water to reach part-way up the sides of the pot, and simmer everything gently for at least an hour, until the meat is quite tender unless you prefer your lamb on the rare side. You can shorten the cooking time if rare is more your taste.
When the meat is done, remove it from the pot. Let it sit for about 15 minutes. Remove and discard the string, and slice the leg, arranging the pieces on a warmed platter. Spoon the sauce over it and serve at once
I like to serve this with fresh asperagus, scalloped potatoes, Greek salad and either Greek Easter bread or Anise Bread