Ingredients :
- 5 ½ oz (170g) Brie Import Collection cheese, diced
- 1 boneless leg of lamb about 1.5 to 2kg (3 to 4 lb),
- 2 tbsp (30ml) olive oil
- Salt and freshly ground pepper, to taste
Stuffing:
- 6 oz (180gr) ground lamb
- 5 oz (150gr) pancetta, chopped and fried
- 2 cups (500ml) fresh breadcrumbs (no crusts)
- 3 cloves garlic finely chopped
- 1 tbsp (15ml) chopped fresh mint
- 1 tbsp (15ml) chopped fresh rosemary
- 1 tbsp (15ml) chopped flat-leaf parsley
- 1/4 cup (60ml) dry white wine
- Salt and freshly ground pepper, to taste
- Sauce
- 1/2 cup) (125ml dry red wine
- 1 ½ cups (375ml) lamb broth
- 2 tbsp (10ml) flour
- 2 tbsp (10ml) butter
Preparation :
Preheat oven to 180°C (350°F). Combine all stuffing ingredients in a bowl. Open lamb leg and evenly place stuffing inside. Roll up and tie with string. Salt and pepper well. Heat oil and brown lamb on all sides in an over-proof frying pan. Roast in oven 60 to 80 minutes (about 20 minutes per 1 lb (450g) of meat). Remove from oven, cover loosely with foil and let rest for 20 minutes.
Deglaze pan with wine, reduce by half, stir in broth and bring to a boil. In a small bowl, combine flour and butter with a fork. Whisk into sauce and continue whisking until sauce thickens. Let simmer for five minutes, whisking occasionally.
Serve three thin slices of lamb on each plate and spoon sauce over top. Garnish with fresh rosemary, if desired. Serve with cooked sliced zucchini and carrots with tops.
For more great cheese ideas visit http://www.pleasureandcheeses.ca/
