Herb Stuffed Leg of Lamb

HERB STUFFED LEG OF LAMB (CHUCK’S DAY OFF)

IN A MEDIUM BOWL –  COMBINE ALL THE BELOW WITH A GENEROUS AMOUNT OF SALT.  SET ASIDE

1 CARROT – DICED

1 CUP CELERY LEAVES

1 LEEK – THINLY SLICED

½ CUP CHIVES – CHOPPED

HANDFUL OF PARSLEY – CHOPPED

1 CUP OF CELERY ROOT – SHREDDED

THE LEG OF LAMB – USE A VERY SHARP BONING KNIFE OR FILLET KNIFE AND CUT THE BONE OUT OF THE MEAT, BUTTERFLYING THE LEG OF MEAT AS YOU CUT OUT THE BONE.

LAY IT OUT FLAT – SALT & PEPPER BOTH SIDES THEN STUFF WITH HERB STUFFING.  ROLL UP AND TIE WITH COOKING STRING.

DRIZZLE SOME EVOO OVER THE MEAT AND LET IN GET INTO THE CRACKS & CREVECES. 

HEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT, AND BROWN LAMB ON ALL SIDES, ABOUT 3 MINUTES EACH SIDE.  POUR IN 4 CUPS OF STOCK, THE BONE (removed earlier) AND CUT ONE FULL HEAD OF GARLIC IN HALF AND ADD TO STOCK.  COOK UNCOVERED AT 350 DEGREES FOR ABOUT AN HOUR AND A HALF.  (cast iron skillets work best for this)

PULL LAMB OUT AND LET REST, COVER WITH FOIL.  THROW OUT BONE.  INTO A SAUCE PAN, SQUEEZE COOKED GARLIC THROUGH A FINE MESH STRAINER AND ADD JUICES FROM PAN, THRU STRAINER ALSO.  OVER MEDIUM HEAT COOK/SIMMER FOR ABOUT 15 MINUTES, THEN ADD 2 TBLSP OF BUTTER WITH A LITTLE SALT AND SOME PEPPER.

REMOVE STRING, AND CUT THICK SLICES OF LAMB.  LADLE SAUCE OVER SLICES OF LAMB AND SERVE.  BRUSSEL SPROUTS OR ASPARAGUS WOULD BE NICE WITH THIS.  I DID NOT ADD ONE OF THE HERBS THE ORGINAL RECIPE CALLED FOR, I COULDN'T FIND IT.  BUT I LOVED IT THIS WAY.