Roast stuffed leg of lamb from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Artichoke and potato ragout; Roast tomato mashed potatoes; Fagioli all'uccelletto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 01, 2013

    p. 202 - This is a delightful and delicious roast lamb. I thought it was interesting that while the recipe called for an assortment of herbs, rosemary wasn’t mentioned. I simply can’t imagine my lamb without rosemary so in it went along w parsley and thyme. After stuffing the lamb spent about 6 hours in the fridge before bringing it to room temp to roast. All the flavours came together beautifully and this was probably one of the most herbaceous lambs I’ve ever prepared. Each tasty bite was infused with all the wonderful flavours of the stuffing. mr bc especially enjoyed the plump raisins and asked if I could double them next time. Ours was perfectly medium rare after 1 hr 20 mins in the oven. I cooked the roast atop its chopped up bone vs a rack. I made a little pan sauce w the drippings. Delicious, and definitely worth repeating. This would be a perfect company dish due to its beautiful presentation. Photos here: http://chowhound.chow.com/topics/875826#7990509

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