Missouri Sheep Producers Inc.

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Roasted and Stuffed Leg of Lamb

Yield: 12-15 Servings



1 whole leg of lamb (bones and shank meat removed)

1 lb fresh spinach leaves (stems removed)

¼ cup minced shallots

1 cup dried apricots: cut in quarters

1 cup pecans

½ cup bread crumbs

¼ cup Brandy

2 tsp olive oil


Ingredients for Lamb Jus

3 cups beef bouillon

½ cup white wine

1 cup large diced onions

½ cup diced celery

½ cup diced carrots

6 garlic cloves

1 sprig rosemary 3” long

Cornstarch slurry to thicken (equal parts water and corn starch)


Ingredients for the Seasoning

2 tbsp kosher salt

2 tbsp course ground pepper

1 tbsp coarsely chopped fresh rosemary

2 tsp fresh thyme leaves

1 tbsp minced garlic



  1. Sautee the shallots in a larger Sautee pan, in the olive oil over medium heat until blonde.
  2. Increase the heat to high, add the apricots and brandy, and flambé.
  3. Reduce the heat to medium and add the spinach and stir until the spinach is wilted.
  4. Remove from the stove and add the pecans and bread crumbs.
  5. Set aside to cool.
  6. When cool to the touch, stuff the lamb and then tie up with butcher’s twine.
  7. In a large roasting pan, place the onions, celery, carrots and garlic (from the Lamb Jus portion of ingredients).
  8. Season the leg of lamb with herbs and seasoning spices.
  9. Put the leg of lamb on top and roast at 400˚F until brown.
  10. Turn over and continue to roast until brown.
  11. Reduce the heat to 325˚F and continue to cook until internal temperature reaches 130˚F for medium rare.
  12. Remove from the oven and let rest while you make the Lamb Jus.
  13. Deglaze the roasting pan with the white wine.  If any of the vegetables are burnt, discard before de-glazing.
  14. Then add the beef bouillon and bring to a boil.
  15. Strain the liquid into a small pot and then bring back to simmer.
  16. Thicken the Jus with cornstarch slurry.
  17. Slice the lamb and serve with the Lamb Jus.