YouTube to Recipe
Turn YouTube cooking videos into recipes in seconds. Streamline your culinary experience with ease.
Leg of lamb with challah stuffing and orange sauce
recipe by Adam Ragusea (@aragusea)
Ingredients:
- 1 whole leg of lamb, approx. 6 pounds
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for coating lamb)
- 1 large onion
- 1 bunch of celery
- 1 pound of carrots (estimate)
- 1 stick of butter
- 2 loaves of challah bread (or bread of choice; estimate for size of loaves)
- 2 eggs (optional, for solid stuffing)
- Chicken stock (amount varies, estimate for stuffing consistency)
- Dried thyme (to taste)
- Dried sage (to taste)
- Lemon zest (from 1 lemon)
- Cornstarch (for slurry)
- Soy sauce (to taste)
- Molasses or sweetener (to taste)
- Vinegar (to taste)
- Spices for sauce: fresh ginger, garlic cloves, half an onion, 2 oranges, cinnamon stick, a few cloves (amounts not specified)
Steps:
1
Introducing the alternative winter holiday roast: a whole leg of lamb.
2
Prepare the stuffing, starting with cutting onion, celery, and carrots into tiny pieces.
3
Cook the chopped vegetables in a whole stick of butter, in the roasting tray until softened.
4
Cut the challah bread into chunks and dry it out, using an oven or grill.
5
Toast the dried bread until it has a bit of color and is crispy, then remove and let it cool.
6
Prepare the leg of lamb by oiling it and seasoning generously with salt and pepper, then brown it on the grill.
7
Season the stuffing with herbs, lemon zest, eggs (optional for solid stuffing), and add chicken broth to desired moisture level.
8
Taste the stuffing for seasoning and adjust as necessary.
9
Place the browned leg of lamb on top of the stuffing in your roasting tray.
10
Cook the lamb and stuffing in low heat until the lamb hits the desired internal temperature.
11
Prepare the mulled cider-inspired sauce: combine fresh ginger, smashed garlic cloves, onion half, zest of two oranges, wintery spices, orange juice, and stock; reduce by half.
12
Thicken the sauce using a cornstarch slurry, season to taste with soy sauce, sweetener, vinegar, salt, and pepper.
13
Let the finished lamb rest, smooth out the stuffing, and optionally brown the stuffing top under a broiler.
14
Prepare a simple side salad with pre-washed greens, lemon juice, olive oil, and seasonings.
15
Carve the leg of lamb, serve with the stuffing, salad, and sauce for a complete holiday meal.