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Herb-Stuffed Leg of Lamb Braised in Red Wine
http://www.cookstr.com/recipes/herb-stuffed-leg-of-lamb-braised-in...
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Ingredients
categorized
original
One 5-pound boneless leg of lamb (plus reserved bones, sawed or chopped into 1-inch pieces; optional)
Coarse salt and freshly ground black pepper
½ cup chopped flat-leaf parsley; stems reserved
2 tablespoons chopped fresh thyme, mint, rosemary, and/or sage (in any combination)
1 shallot, finely chopped
2 garlic cloves, minced
¼ teaspoon ground allspice
2 tablespoons extra virgin olive oil
1 large yellow onion (about 8 ounces), coarsely chopped
2 large carrots, coarsely chopped
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme, mint, rosemary, and/or sage (the same combination you used in the stuffing)
2 bay leaves
Reserved parsley stems from the stuffing, torn into 4-inch lengths
1 cup dry red wine
2 cups lamb, veal, or chicken stock, homemade or store-bought
Ingredients
categorized
original
Produce
Bay leaves
(
2
)
Carrots, large
(
2
)
Flat-leaf parsley
(
1/2
cup
)
Shallot
(
1
)
Thyme, fresh
(
2 1/3
tablespoons
)
Yellow onion (about 8 ounces), large
(
1
)
Meat
5-pound boneless leg of lamb, boneless
(
1
)
Lamb
(
2
cups
)
Canned Goods
Reserved parsley stems from the stuffing
(
1
)
Tomato paste
(
2
tablespoons
)
Cooking & Baking
Allspice, ground
(
1/4
teaspoon
)
Garlic cloves
(
2
)
Olive oil, extra virgin
(
2
tablespoons
)
Salt and freshly ground black pepper, Coarse
(
1
)
Beer, Wine & Liquor
Red wine, dry
(
1
cup
)
Preparation
Read recipe preparation on
cookstr.com
Cookstr
www.cookstr.com
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Social Stats
29.5
Rating
1-100
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Tweets
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Views
2
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Recipe Stats
Published December 27, 2011 (1 year ago).
15 people saved this recipe.
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