Mozzarella-Stuffed Leg of Lamb
Preparing lamb at home doesn't have to be intimidating. Try this effortless yet delicious stuffed roast at your next family gathering. To further simplify the preparation, ask the butcher to butterfly the leg of lamb for you.
- Serves: 8 persons
- 2cups small dried bread cubes or plain croutons
- ½cup shredded mozzarella cheese
- 2teaspoons finely chopped mint leaves
- ½cup Heinz® Chili Sauce
- 1(3 pound) boneless, butterflied leg of lamb, trimmed
- ¾teaspoon salt
- ¾teaspoon pepper
Step 1Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
Step 2Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
Step 3Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.