Stuffed Lamb Leg With Almonds & Prunes Recipe

Ingredients

• 1 Tbsp butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 slices prosciutto, chopped roughly
• 1 Tbsp chopped rosemary
• 1 cup prunes, cut in thirds
• ½ cup roasted slivered almonds
• ½ cup fresh breadcrumbs
• 1 Tbsp mint jelly or sauce
• Salt and pepper
• 1 boned leg of lamb, flat
• 1 cup red wine
• 2 rosemary stalks
• 1 clove garlic, cut in half

Directions

1. Set the oven to 180C.
2. Melt butter in a frying pan. Add onions and garlic, cook 5 minutes until soft. Add prosciutto, cook for a further 2 or 3 minutes.null
3. Put onion mix in a large bowl. Add rosemary, prunes, almonds, breadcrumbs, mint jelly, salt and pepper.
4. Cut the leg of lamb in half so one side will fit on top of the other like a sandwich. Spread stuffing on the bottom half. Place the other half on top. Tie tightly with string to keep it snug. Place in a baking dish. Pour wine over, add rosemary stalks and the garlic bulb.
5. Bake for 50 minutes to an hour until golden and cooked through.
6. Allow to sit for 10 minutes before carving.

This delicious recipe and photos were created by Viva.co.nz, we simply shared it. Check them out for more great ideas!

Lamb Chops With Creamed Cauliflower Instant Pot Recipe

Ingredients

• 3 pounds lamb chops
• 3 teaspoon kosher salt
• 3-4 sprigs rosemary, leaves removed
• 1 rosemary sprig
• 1 tablespoon extra-virgin olive oil
• 2 tbsp unsalted buttered
• 1 tablespoon tomato paste
• 1 cup beef stock
• 1 shallot, peeled and halved
• creamed cauliflower, recipe below
• pickled red onions, optional topping

For The Creamed Cauliflower

• 1 head cauliflower, cut into florets
• 1 celery stalk, quartered
• 3 garlic cloves, crushed
• 2 cup chicken stock
• water
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 cup milk, or less depending on the size of the cauliflower
• 3/4 tablespoon cream
• 1/4 cup celery leaves, chopped

Instructions

1. Thirty minutes before cooking, remove the lamb chops from the fridge and place on a rimmed baking sheet.
2. Evenly distribute the salt and rosemary leaves on both sides of the lamb chops.
3. Add the olive oil and butter into the Instant Pot. Set the sauté feature to 12 minutes.
4. Brown the lamb chops, one minute per side in batches of three.
5. Once all lamb chops have been browned, add the tomato paste and shallot. Cook for 1-2 minutes, until the tomato paste is browned. Stir frequently.
6. Deglaze with the beef stock.
7. Add lamb chops and their juices to the Instant Pot. Cover and cook on high pressure for 2 minutes.
8. Once cooked, release pressure immediately.
9. Place the lamb chops on top of creamed cauliflower, top with pan sauce and pickled red onions.

For The Creamed Cauliflower

1. Place the cauliflower, celery, garlic and chicken stock in a saucepan. Then, add enough water to cover. Bring to a boil over medium-high heat. Cook until softened, about 15 minutes.
2. Drain the liquid and then add the butter, salt, milk and cream. Using an immersion blender (or food processor or blender), puree the cauliflower mixture until it is creamy and smooth. Stir in the celery leaves.

This delicious recipe and photos were created by APleasantLittleKitchen.com, we simply shared it. Check them out for more great ideas!