Roasted Leg of lamb with herbs and mushrooms
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Roasted Leg of lamb with herbs and mushrooms

An irresistible high calorie recipe ;)

Feby Paul

Ingredients

4-serving
  1. leg lamb Whole of
  2. 1/2 Cup Spinach , finely chopped
  3. 1/2 Cup Mushrooms , finely chopped
  4. 4 Cardamom
  5. 1 Clove Garlic , finely chopped
  6. 4 Cloves
  7. 1 Mace
  8. 1 Garlic Whole
  9. 10 Cashew Nuts
  10. 10 Almonds
  11. 2 Tablespoons Butter
  12. 1 Teaspoon Basil Leaves , dried
  13. 1 Teaspoon Oregano , dried
  14. 1/2 Cup Mint leaves
  15. 1 Teaspoon Pepper , freshly ground
  16. 1/2 Teaspoon Turmeric
  17. To Taste Salt

Method

120 mins
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    Wash the meat and pat it dry with a paper towel. Sprinkle salt,pepper and turmeric on top of the meat and rub it nicely all over the meat. Keep it aside.

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    In a frying pan, add chopped spinach and mushroom with salt and cook it till the water evaporates.

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    Finely chop cardamom, cloves, cashews, almonds, mace, mint leaves, clove of garlic using a food processor. Add this chopped mixture on to cooked mushroom and spinach and mix well.

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    Place the meat on a chopping board and spread the prepared mixture on top of it. Sprinkle dried basil and oregano and then top that with thin slices of butter.

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    Now roll the meat carefully so that the filling should not fall apart. You can use toothpicks to hold the roll,so that it's easy to tie. Now using a kitchen thread tie the roll nicely. Remove the toothpicks after tying.

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    Wrap it with an aluminium foil. Refrigerate the wrapped meat,overnight.

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    Pre heat oven to 375 degree F.

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    Remove foil and place it in a cast iron skillet or a stovetop and oven safe pan.

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    Cut the garlic in to two halves and put it in the pan and a slice of butter.

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    Keep the pan on top of stove and pan sear the meat for 5 to 10 mins and then place the pan inside the pre heated oven. Bake it for an hour.

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    Wait for 10 minutes to cool it down, and then make thick slices and serve with salad.

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