Not Your Everday Stuffed Potato

I picked up some ground lamb the other day and decided to see what I could do with it for dinner this evening. I hadn’t tried anything with ground lamb before, so did my usual internet searching for recipes. I figured I’d probably do something with rice. Was I ever surprised when I found a recipe for Lamb Stuffed Potatoes.

Now, being a Texan, I am quite familiar with stuffed potatoes – from BBQ to chili to even brocoli and cheese. Oh yeah! But this Mediterranean twist on an old favorite had me really intriqued. Stop the presses, the search is over. This is what we’re having for dinner!

Oh, and it was as good as it sounded. I am very happy to say that there are some leftovers that I get to have for lunch tomorrow. You absolutely must go back up to the first paragraph and click the link. This recipe is definately a keeper.

As usual, I didn’t have everything the recipe called for. Let’s see, I used raisins for the dried fruit. The recipe states you can use water or juice instead of the wine. I used Cranberry/Grape juice. And, I didn’t have any tomato paste. What did I use? [Looks around to see if anyone else is listening] Shhhh. [whispering] I used ketchup. Hey, it’s organic! But who cares – the end result was delicious! And I can’t wait to eat the leftovers.

So, if you haven’t done it yet, go check out the recipe. Definately put it on your must-try list.

Leg of Lamb

While we’re on the subject, I like to make lamb on Easter Sunday. Since I still haven’t made my meat order (doing that next) I’m not certain we’ll have any in time this year. But, usually it only takes two days to arrive, so I should be OK, if they haven’t run out altogether at the ranch.

Well, Barb from My Sister’s Kitchen requested a Leg of Lamb recipe. I posted a simple crock-pot recipe as a comment on this post. But here is another recipe that I have used that is very good.

Leg of Lamb with Roasted Potatoes

• 6ish pound lamb leg, whole
• 2 tablespoons chopped parsley
• 2 teaspoons grated lemon peel
• 1 1/2 teaspoons dried oregano leaves, crushed
• 1/2 teaspoon coarsely ground black pepper
• olive oil
• salt
• 3 pounds medium-sized potatoes
• 1 tablespoon all-purpose flour

1. Place lamb leg, fat-side up, on small rack in large roasting pan (about 17″ by 11 1/2″).
2. In cup, combine chopped parsley, lemon peel, oregano, pepper, 1 tablespoon olive or salad oil, and 1 teaspoon salt. Rub mixture over lamb.
3. Insert meat thermometer into thickest part of lamb, being careful that the pointed end of thermometer does not touch bone. Roast lamb in 325 degree F oven until meat thermometer reaches 160 degrees F for medium or until of desired doneness, 2 to 2 1/4 hours, basting lamb occasionally with pan drippings.
4. Meanwhile, cut unpeeled potatoes into 1 1/2-inch chunks. In large bowl, toss potatoes with 1 tablespoon olive or salad oil and 1/2 teaspoon salt. AFter lamb has roasted about 30 minutes, arrange potatoes around lamb in roasting pan. Roast potatoes with lamb, turning them occasionally and basting with pan drippings.
5. When lamb is done, place on warm large platter; arrange potatoes around lamb. Let lamb stand 15 minutes for easier carving.
6. While lamb is standing, prepare gravy: Remove rack from roasting pan. Pour pan drippings into a 2-cup measuring cup; let stand until fat separates from meat juice. Skim 1 tablespoon fat from drippings into 2-quart saucepan; discard any remaining fat. Stir 1 cup water into roasting pan to loosen brown bits; add to meat juice in cup.
7. Into fat in saucepan over medium heat, stir flour and 1/4 teaspoon salt until blended. Gradually stir in meat-juice mixture and cook, stirring constantly, until gravy thickens slightly and boils; boil 1 minute. Pour gravy into gravy boat. Serve gravy with lamb.

My printed copy does not reference where I found this recipe. But I do have the following information: serves 12, cook/prep time 2 1/2 hours. Per serving: 440 calories, 24 g fat, 120 mg cholesterol, 405 mg sodium.