Stuffed Leg of Lamb with Port-Soaked Dates, Bacon, Toasted Pistachios, and Herbs
Yield
Serves 6
RECIPE Ingredients
- 1 cup Ruby Port
- 10 Medjool dates (about 150 grams), pitted and roughly chopped
- ¾ cup pistachios, toasted and cooled
- 6 slices Applewood Smoked Bacon
- 1 Boneless Leg of Lamb
- 3 cloves garlic, peeled
- ¼ cup fresh rosemary leaves, roughly chopped
- ¼ cup fresh parsley leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons Dijon mustard
- Zest of half a lemon
- Kosher salt and freshly ground black pepper, to taste
- ½ cup panko bread crumbs
- Neutral oil
- 3 medium shallots, peeled and thinly sliced
For the Spice Rub
- 1½ tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 container Veal Demi-Glace
- 1¼ cups beef or lamb stock
- 2 tablespoons unsalted butter
For the Sauce
Price reduced from
$85.99
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Price
$64.49
- 100% grass-fed and humanely raised
- No antibiotics or hormones from birth
- Certified Halal
- Healthy source of lean protein, minerals and B vitamins
- Delicious, sweet, tender meat
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price reduced from
$29.99
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Price
$22.49
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates or nitrites added
- Rubbed with salt and sugar
- Naturally smoked over applewood chips
- Gluten free
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
*USDA regulations prohibit the use of hormones in pork.
Price reduced from
$24.99
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Price
$18.74
- 100% natural
- Bones from humanely-raised veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This holiday-table-worthy roasted lamb roulade has a rich stuffing with sweet dates, toasted pistachios, bacon, garlic, and a ton of fresh herbs. A silky sauce made with pan drippings, Ruby Port, and shallots is the perfect complement. Serve with duck fat roasted potatoes and green beans, or your favorite vegetables.
RECIPE Preparation
- Notes: This roast can be assembled a day in advance. Once tied, place in the refrigerator uncovered. Remove from the fridge and bring to room temperature before roasting.
- Heat the port in a small saucepan over medium heat until steaming. Remove from heat, stir in dates, and set aside.
- Finely chop pistachios in the bowl of a food processor. Remove to a medium bowl and set aside.
- Cook the bacon until crisp, drain, chop, and set aside.
- In a small bowl, stir together spice rub ingredients and set aside.
- Preheat oven to 425 degrees F.
- Prepare the lamb: Remove and discard the netting from the leg of lamb and pat dry all over with paper towels. Place the lamb fat side down on a cutting board and, using a long slicing knife, butterfly lengthwise, spreading the meat into one large flat surface. Set aside.
- To the food processor, add garlic cloves, rosemary, thyme, and parsley, and pulse until finely chopped. Strain the dates, reserving all of the liquid for the sauce. Add dates to the food processor along with Dijon mustard, lemon zest, reserved bacon, a generous pinch of salt, and ground pepper to taste; blend to combine into a paste.
- Add the paste to the bowl with the pistachios, along with the panko breadcrumbs, and stir to combine.
- Season the lamb with salt and pepper. Spread the stuffing in an even layer over the lamb. Starting on the long edge, tightly roll the lamb into a log-shaped roast. The finished roast should have the layer of fat on the outside. Tie with butcher’s twine in 1” increments. Rub a little neutral oil all over the roast and season evenly all over with the dry rub.
- Add a few tablespoons of oil to a roasting pan and add sliced shallots. Place the roast on top of the shallots, fat side up.
- Place in the oven and roast for 20 minutes, then reduce the temperature to 375 degrees F and continue to cook until an instant-read thermometer registers 130 degrees F for medium. Total cooking time should be between 1-2 hours, depending on weight.
- Remove the roast to a cutting board and tent with foil. Rest for at least 20 minutes.
- Meanwhile, make the sauce: Drain excess oil from the roasting pan, if needed, then place over medium-high heat. Deglaze the roasting pan with reserved port, scraping up any browned bits from the bottom of the pan. Cook for a few minutes to burn off the alcohol, then add beef stock and demi-glace. Cook, stirring occasionally, until the sauce is thickened enough to coat the back of a spoon. Whisk in butter. Taste for seasoning and add salt and/or pepper, if desired. Optional, for a refined presentation, strain the sauce. Keep warm.
- When ready to serve, slice the roast into ½-inch slices and serve with port sauce.
