Orange Lamb Stuffed with Mint and Pecans

Name: Orange Lamb Stuffed with Mint and Pecans
Yield: 8 portions
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon crumbled dried rosemary; 1 teaspoon coarsely ground black pepper; 8 sprigs mint, for garnish; ¼ teaspoon ground cinnamon; 1 egg, well beaten; 1 cup fresh orange juice; 1½ cups dry white wine; grated zest of 2 oranges; 1 teaspoon dried thyme leaves; 1 teaspoon freshly ground black pepper; ½ teaspoon salt; 1 cup coarsely Chopped pecans; 3 tablespoons plus ½ cup olive oil; 2 cups coarsely chopped fresh mint leaves; 1 pound spinach, cooked, well drained, and squeezed dry; 6 cloves garlic; 1 leg of lamb, butterflied (5½ pounds after boning)

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tender spring lamb stuffed with refreshing mint, spinach, and crunchy pecans. For an Italian rendition, substitute hazelnuts for the pecans.

Ingredients

1 leg of lamb, butterflied (5½ pounds after boning)
6 cloves garlic
3 tablespoons

Main course
Gluten-free
Spring

Method

Preheat the oven to 400°F.
Lay the lamb out on a flat surface, and trim off any small extra side pieces; reserve them for another use. Finely chop 4 of the garlic cloves.
Heat the 3