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Roast Leg of Lamb with Bulgur-Mint Stuffing

A home-style Roast Leg of Lamb with Bulgur-Mint Stuffing made with Bulgur, Butter, Onion, Ground Cinnamon, and Walnuts. It takes about 2 hr and serves 10. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 2 tbsp
• 1
• 1 tsp
• 1/2 cup
• 3 tbsp
• 1 tbsp
• 7 lb

Method (preview)

1. 1

   TO PREPARE: For the stuffing, bring bulgur and 3 cups water to boil in a medium saucepan.

2. 2

   Cover and simmer until bulgur is tender, about 25 minutes.

3. 3

   Remove from heat and let stand 10 minutes.

4. 4

   Drain bulgur and transfer to a medium bowl.

5. 5

   Heat butter in a skillet.

6. 6

   Add onions; sauti until softened, about 3 minutes.

7. 7

   Add onions, cinnamon, walnuts, mint, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the bulgur; toss. (Can be cooled, covered, and refrigerated overnight.)

8. 8

   Sprinkle 1/2 tablespoon salt and 1/2 tablespoon pepper all over the leg of lamb.

9. 9

   Spoon the Bulgar-Mint Stuffing into the lamb cavity.

10. 10

    Fold the flap of meat over the stuffed cavity, completely enclosing the stuffing.

11. 11

    Use a trussing needle and twine to sew the cavity shut.

12. 12

    Starting at the shank end, wrap lengths of twine crosswise at 1-inch intervals around the stuffed leg of lamb, tying each length of twine in a knot to secure.

13. 13

    TO COOK: Heat oven to 400:F. Transfer stuffed leg of lamb to a roasting pan; roast until a meat thermometer inserted into the center of the stuffed lamb registers 130:F, about 45 minutes.

14. 14

    Transfer lamb to a carving board; let stand 10 minutes.

15. 15

    TO SERVE: Remove twine; cut roast crosswise into 1/2-inch thick slices. Serve immediately.

16. 16

    Serves: 8 to 10

17. 17

    "A picturesque treatment of lamb with Middle Eastern tones."

18. 18

    "Cook's Magazine April 1990"

19. 19

    NOTES: Borrowing a common Middle Eastern technique of using bulgur as a stuffing, Cook's test kitchen staff developed this recipe.

20. 20

    Have your butcher remove the aitch and thigh bones from the leg of lamb, leaving the shank bone intact.

21. 21

    Nutr. Assoc.: 0