Boneless Leg Of Lamb With Mint, Pine Nut & Currant Stuffing

Name: Boneless Leg Of Lamb With Mint, Pine Nut & Currant Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters toasted coarse breadcrumbs; 118 milliliters dried currants; 2 larges eggs, lightly beaten (the eggs wont be cooked hotter than 130°F, so if salmonella is a concern, use pasteurized eggs, or omit the eggs); 118 milliliters lightly packed coarsely chopped fresh flat-leaf parsley; 6 servings Red Onion Jam; 1 kilograms 3- to 4-lb. boneless rolled and tied leg of lamb; 118 milliliters lightly packed coarsely chopped fresh mint; 3 Tbs extra-virgin olive oil; 118 milliliters pine nuts, toasted to a light golden brown; 6 servings Sea salt and freshly ground black pepper

Boneless Leg Of Lamb With Mint, Pine Nut & Currant Stuffing is a dairy free recipe with 6 servings. One serving contains 507 calories, 36g of protein, and 24g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for Thanksgiving. A mixture of rolled and tied leg of lamb, currants, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the jam you could follow this main course with the Jam-Filled Thumbprint Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.