Orange Lamb

Stuffed with Mint and Walnuts

(from Brenda Reau in sheep!)

Ingredients Directions
  • 1 butterflied leg of lamb
  • 6 cloves garlic, chopped
  • 1/3 cup oil
  • 10-ounce package frozen chopped spinach, thawed
  • 1 cup coarsely chopped walnuts
  • 2 cups coarsely chopped fresh mint leaves
  • 2 Tbs grated orange zest
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crumbled
  • 1 egg
  • ½ tsp pepper
  • 1 cup orange juice
  • 1 Tbs Dijon mustard
  • 1½ cups white wine

Sauté half of the garlic and the walnuts in 2 Tbs oil until lightly browned. Transfer to a mixing bowl and stir together with the spinach, mint, orange zest, thyme, pepper, and egg. Lay out the butterflied leg and spread stuffing over the lamb. Begin rolling with the long side and roll up lamb and stuffing mixture. Tie in three places to keep roll together.

Preheat oven to 400°. Place the roll seam side down in a roasting pan. Combine remaining garlic, orange juice, wine, oil, mustard, and rosemary. Pour over lamb. Place in oven.

After 15 minutes, reduce heat to 350° and continue roasting approximately one hour or until desired doneness. Baste occasionally with pan juices.

Remove from the oven and cover loosely with foil and let stand 15 minutes. Cut into 1-inch slices and serve with the pan juices.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:11:01 EST 1997