Ask the butcher to partially bone the leg of lamb, removing the aitchbone, hip bone and leg center bone, but to leave the hindshank in place. The knobby end of the shank can be trimmed to make it more attractive. Make certain the butcher wraps the bones along with the meat; you will need them to make a broth for the pilaf. If you purchase a boned, butterflied leg, you can use canned chicken or beef stock in the pilaf.

Susie Jacobs
Source: EatingWell Magazine, March/April 1994
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Ingredients

Lamb
Pilaf

Directions

Instructions Checklist
  • To marinate lamb: Stir together yogurt, oil, garlic, thyme, salt and pepper in a large shallow dish. Add lamb and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

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  • To make pilaf: Meanwhile, toast poppy seeds in a small, dry skillet over low heat until fragrant, about 2 minutes. Transfer to a small dish and set aside. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until softened, about 2 minutes. Stir in bulgur, currants, thyme, salt, pepper and the toasted poppy seeds. Slowly pour in 1 cup of the hot broth and cook, stirring, until all the liquid has been absorbed. Repeat with enough of the remaining broth, adding it 1 cup at a time, until the bulgur is tender and fluffy. (You may not need all the broth.) Taste and adjust seasonings. Let cool completely.

  • To stuff and roast lamb: Preheat oven to 450 degrees F. Place the lamb, skin-side down, on a cutting board. Spread about 2 cups of the pilaf down the center of the meat, where the bones were removed. Bring the edges together and secure with kitchen string. Set on a rack in a roasting pan. Transfer the remaining pilaf to a lightly oiled 2-quart casserole and set aside.

  • Roast the lamb for 15 minutes. Reduce the oven temperature to 350 degrees F. and roast for about 1 hour more, or until an instant-read thermometer registers 145 degrees F for medium. During the last 1/2 hour of roasting, place the casserole of pilaf in the oven to heat through. Place the lamb on a carving board to rest for 15 to 30 minutes. Remove string and carve. (The pilaf may fall apart slightly.)

Associated Recipes

Nutrition Facts

531 calories; protein 55.8g 112% DV; carbohydrates 45.8g 15% DV; exchange other carbs 3; dietary fiber 7.2g 29% DV; sugars 9g; fat 14.5g 22% DV; saturated fat 4.4g 22% DV; cholesterol 145.2mg 48% DV; vitamin a iu 22.2IU; vitamin c 4.3mg 7% DV; folate 75.6mcg 19% DV; calcium 96.2mg 10% DV; iron 6.1mg 34% DV; magnesium 149.7mg 54% DV; potassium 1112.5mg 31% DV; sodium 451mg 18% DV; thiamin 0.5mg 47% DV.