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zakruti.com » Dish recipes » Adam Ragusea
Leg of lamb with challah stuffing and orange sauce

Leg of lamb with challah stuffing and orange sauce

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Rating: 4.5; Vote: 2
Leg of lamb with challah stuffing and orange sauce Recipe, serves about 8 1 5-6 lb leg of lamb 2 big loaves of bread (I like Challah, about 2 lb of fresh bread total 1 stick (8 oz, 113g) butter 2-3 32 oz (946mL) cartons of stock 2 onions 1 bunch celery 1 lb carrots 1 lemon 2 oranges 2 eggs 1 finger of ginger a few cloves of garlic salad greens (I used two big pre-washed bags) cornstarch dry sage dry thyme 1 cinnamon stick a few cloves soy sauce vinegar molasses or other sweetener salt pepper oil Cut one onion, all the celery (reserve the leaves for the salad) and carrots into small pieces and get them frying in the butter, ideally in the roasting tray where you'll be cooking the stuffing. Cut the bread into chunks for the stuffing, leave them out to harden overnight and/or toast them slightly. Combine the bread, softened vegetables and eggs with seasoning to taste (I like a lot of sage and thyme, the zest from the lemon, salt and pepper) and enough stock to make the bread wet but not soaking. The wetter the bread at this stage, the more solid and casserole-like the stuffing will be at the end. Coat the leg of lamb in salt, pepper and olive oil and brown the outside with high heat I used by gas grill on maximum, but you could do it in your oven on max. When brown, transfer the lamb on top of the stuffing and roast that entire rig at low heat, approx. 250 F/120 C, until done to your liking. I pulled mine at 130 F/54 C, about medium, and it took about 45 minutes. To make the sauce, roughly chop and/or crush the garlic and ginger (don't bother peeling) and put in a pan, along with the other onion roughly chopped. Zest and juice the oranges into the pan. Drop in the cinnamon and cloves, pour in a carton of stock, bring to a boil and cook until it's reduced by about half. Strain and discard the solids. Thicken with cornstarch slurry, taste and flavor with soy sauce, molasses, vinegar, seasoning to taste. Dress the salad greens with the juice from the lemon, olive oil and seasoning. When the lamb is done, transfer it somewhere to rest. Smooth out the top of the stuffing, and if it seems too wet, cook it some more. Shortly before serving, brown the top under the broiler/grill. Carve, sauce, serve, etc.
Date: 2023-11-17

Comments and reviews: 20


If someone wants a cranberry sauce to go with lamb, I have a friend with a cranberry farm who served this one with lamb. You take about a pound of cranberries, put it in a saucepan and add a 50/50 mix of Sauvignon Blanc and maple syrup. You want it to be a little lower than the top of the cranberries. Cook down to desired thickness. You can mash the cranberries if you prefer that texture.
This goes great with lamb, beef, or darker meats in general. Or if you want grownup cranberry sauce without the holiday vibe.
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This recipe makes me wonder - how are your children s palates or tastes for such foods? Lamb seems like something that some (American) children haven t developed a taste for yet. I love it, but I probably didn t eat it until my 20s. You do some fairly diverse cooking so hopefully they have found lots of things they enjoy, and not just chicken nuggets and French fries.
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I found it interesting that you described vinegar as brightening the sauce. I wonder if there's a whole video in there, exploring cross-modal connections we make with food, and maybe exploring it cross-culturally. I think of the way a southeast Asian friend of mine described a particular type of food as heaty, turns out that's a whole thing in East Asia.
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I present my stepmom s cranberry relish recipe, which would be lovely with this and makes a nice change from cranberry sauce.
1 package fresh cranberries
1 navel orange, quartered
1 cup white sugar
Run the orange and cranberries through a grinder, mix in the sugar. Let stand in fridge until it s the temperature you like.
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Can I ask a question. As a Brit, I find the way a lot Americans hold their knife and fork. awkward. Why is it so prevalent? It s a kind of overhand move. I m just curious as to how it came about and how it is so widespread. Or if the American way of wielding cutlery is the original and we Europeans the outliers.
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I'm from New Zealand and lamb is a big deal here. My favourite way to cook leg of lamb is to coat the leg with a little oil and then rub a good amount of salt on it. Then I stab lots and lots of holes all over the leg and stuff each hole with a quarter clove of garlic and a little sprig of rosemary.
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aragusea Hey Adam, a different way of pouring stock allows for a smoother liquid flow, preventing splashing. This is where the opening of the carton is further from your pot than the cardboard on the same side. I don't know if you understand what I described. Hope you find it useful.
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My Norwegen girlfriend finds it strange that we here in Denmark as with so many other parts of the world consider lamb a spring dish, when up north fall is lamb season and while it is in season, it's probably some of the cheapest meat you can get.
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Even when you're making stuff I don't like (I find lamb fat, and by extension because of it, lamb, really off putting) I still love watching you cook it. That looks absolutely delicious, and I know the people who enjoy lamb will love it
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On the christmas oranges note: Oranges and clementines are the essential christmas fruits in Norway for some reason. It's also common and very old fashioned to put cloves on the orange peel and just let it sit. I have no idea why tho
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I have only baked a turkey once in my whole life. We cook a different cultural dish every year. The traditional American tday doesn't have significance for us. Quite the opposite actually
The lamb looks good.
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Leg of lamb is now my go to where ever I need some kind of stew, roast, or even ground meat for a dish, given that beef has gotten so expensive. 5. 00 per pound and its better for you than beef.
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I just want to say thank you for the Cuban bean recipe. I'm not good at cooking so being able to make something like that was great! I bet this video will be as well.
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Lemon zest is so versatile it goes with everything. More the pity because most people just throw away the peel. I guess they just don't want to bother zesting it.
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I had lamb once, loved it. down side is that 2 pound roast was 60. Can't afford those prices. Great video though. I'll watch it again and dream about the taste!
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Wow, if the reliability and longevity on that probe set live up to the specs, that's actually really tempting. It would be especially useful in a sous vide context.
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Its interesting how you did the stuffing. To me in England the stuffing i know is typically sausage meat, breadcrumbs, onions and herbs thats cooked in the oven.
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This made me realize I'm still not that imaginative with cooking savory dishes. It would never have occurred to me to use oranges and cinnamon in a gravy.
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Hear me out: stuffing thats wet and goopy like a sweet bread pudding is absolutely sublime- we do ours in a crockpot and I cannot get over how good it is!
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Let's just take a moment to appreciate how many hours and work he put into this video? It's amazing, and I think they deserve way more than that!
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