Stuffed Leg of LambÂ
A welcome favourite for spring or fall, fresh Ontario lamb is infused with fragrant rosemary and thyme before being stuffed with a palate-pleasing mixture of ga
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Cooking tools:
- Butcher's twine
- Roasting pan
- Instant-read thermometer
- Oven
- Stove
- Skillet
- Zip-top bag
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 deboned Ontario leg of lamb (about 3 lbs/1.5 kg)
- 2 tbsp (30 mL) olive oil
- 2 bay leaves
- 3 sprigs rosemary
- 4 sprigs thyme
- 1 tsp (5 mL) each, coarse salt and fresh cracked pepper
- 1 tbsp (15 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 L) Spinach
- 2 Ontario lamb sausages, casings removed
- 1/2 tsp (2 mL) each, coarse salt and fresh cracked pepper
- 1/4 cup (50 mL) toasted pine nuts
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