Elegant yet accessible comfort food, this dish will be a sure favourite at your table. Courtesy of Antoinette Hanneke of Antoinette's.
Directions for: Dressed-Up Pocketed Leg of Lamb with Cognac Stuffing
Ingredients
Roasted Apple, Mango & Cognac3 firm mangoes, peeled and sliced into 1/2-inch-wide strips
2 Granny Smith apples, peeled and sliced into 1/2-inch-wide strips
cup butter
2 large onions, chopped
1 cup celery root, chopped
cup (3/4 oz) dried chicken stock powder (preferably low sodium, available at bulk food stores)
cup French cognac
2 cup Panko bread crumbs
1 cup (8 oz) dried prunes, pitted and halved
1 cup (8 oz) dried cherries (or substitute with dried cranberries)
cup mango nectar
cup orange juice
2 Tbsp fresh tarragon, chopped (or substitute with 2 teaspoons dried tarragon)
2 tsp fresh ginger, grated
2 tsp thyme, chopped
2 Tbsp marjoram (or substitute with 2 teaspoons dried marjoram)
salt and pepper, to taste
Leg of Lambcup Dijon mustard
1 Tbsp chicken stock (preferably low-sodium, no MSG)
2 Tbsp room-temperature margarine
1 boneless leg of lamb (2-3 lbs)
salt and pepper, to taste
Directions
Roasted Apple, Mango & Cognac1. Preheat oven to 350 degrees Fahrenheit.
2. Roast sliced mangoes and apples in a small ungreased baking dish for 15 minutes, or until slightly tender. Cut into bite-sized pieces; set aside.
3. While mangoes and apples cool, melt butter in a large pan over medium heat. Add onions, celery root, and dried chicken stock; stirring constantly, cook for 5-8 minutes, or until onion and celery have softened.
4. Add cognac; increase heat to high and cook for 5 minutes, or until alcohol reduces. (Note: Advanced cooks can carefully use a flame to burn off alcohol. Safely ignite cognac in pan; if flame doesn't burn out after 15 seconds promptly cover pan to stifle flame.)
5. Stir 2 cups Panko bread crumbs into pan; reserve remaining Panko; stir for 1-2 minutes until Panko is thoroughly combined. Add prunes, cherries, roasted mangoes, roasted apples, mango nectar, orange juice, tarragon, ginger, thyme, and marjoram. Stir for 1 more minute and then remove from heat. Season with salt and pepper to taste and set aside on counter.
Leg of Lamb1. While the stuffing cools, prepare the leg of lamb for roasting. In a small bowl, stir together Dijon mustard, chicken stock, and margarine; set aside.
2. Using a sharp knife, carefully cut a large rectangular pocket halfway into leg of lamb; stuff with cognac stuffing. Close and tie leg of lamb with butcher's twine.
3. Evenly rub mustard compote into meat and dust with remaining cup Panko.
4. Transfer to ungreased large baking dish; cook in oven for 2 hours at 350 degrees Fahrenheit and until internal temperature reaches 140-150 degrees Fahrenheit. Cut the twine, slice and serve.
See more: Lamb, Christmas, Berries, Fruit, Main, Dinner, Herbs