Cardamom, ginger, and black pepper perfume this elegant leg of lamb.
Spiced Apple and Cornbread Stuffed Lamb
Serves: 8-10 servings
- ½ cup unsalted butter
- ½ small onion, chopped (about ½ cup)
- 1½ cups cornbread stuffing mix
- 2 small Honeycrisp apples, cored and cut into ½-inch cubes (about 1 cup)
- 2½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- ½ teaspoon ground cardamom, divided
- ½ teaspoon ground ginger, divided
- 1 (6- to 8-pound) boneless rolled leg of lamb
- 1 tablespoon olive oil
- 1 cup red wine
- ¼ cup heavy whipping cream
- Preheat oven to 425°.
- In a medium skillet, heat butter over medium heat. Add onion; cook, stirring frequently, until aromatic and softened, about 8 minutes. Transfer to a large bowl. Stir in stuffing mix, apples, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon cardamom, and ¼ teaspoon ginger.
- Unroll lamb flat on a piece of heavy-duty plastic wrap, and trim any excess fat. Place another piece of plastic wrap on top. Using a meat mallet or a heavy skillet, pound lamb to ¾-inch thickness. Spread cornbread mixture on inside of lamb, and roll again tightly. Tie roast at 1½-inch intervals with butcher's twine.
- In a small bowl, combine remaining 1½ teaspoons salt, remaining ½ teaspoon pepper, remaining ¼ teaspoon cardamom, and remaining ¼ teaspoon ginger. Sprinkle mixture over outside of lamb. Add oil to a 12-inch cast-iron skillet; place lamb in skillet.
- Bake for 30 minutes. Reduce oven temperature to 350°, and bake until a meat thermometer inserted in thickest portion of leg registers 145°, 45 to 60 minutes more. Remove lamb from skillet, and place on a rimmed cutting board.
- Carefully place skillet over medium-high heat. Add wine; cook, scraping browned bits from bottom pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, and stir in cream. Serve with lamb.