Stuffed Leg of Lamb with Port Cherry Sauce

When you’re entertaining, you want a dish that will look impressive, taste great, and somehow, not keep you chained to the kitchen all day. With new season lamb still gracing the shelves, I chose to roast a leg of lamb when I had guests over. This rendition has a mushroom/olive stuffing and is topped off with a Port cherry sauce.

When I first bought the leg, I had a tough time deciding what I wanted to do with it. Some times, the issue is you have no ideas at all–instead, I had ideas all across the board. Each was missing something, so then I started trying to mix ideas together and I had so many options before me, I was just lost. Somehow, in this fog of ideas, I wound up with this dish. The leg was deboned and marinated in a tangy, yogurt-based mixture overnight. Then, the leg was rolled up around a mushroom & olive-based stuffing before… click to read more…

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