Leg of Lamb Stuffed with Bulgur and Poppyseed
A Middle Eastern-style stuffed leg of lamb.
2 tablespoons plain yogurt
1 teaspoon olive oil
1 garlic clove, crushed
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (5-pound) leg of lamb
3 tablespoons poppyseed
1 tablespoon olive oil
3 onions, chopped
3 cups bulgur
2/3 cup currants, chopped
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chicken broth
- In a shallow dish, stir together yogurt, olive oil, crushed garlic clove, thyme, salt, and pepper. Add lamb and turn to coat. Cover with plastic wrap and refrigerate for 2 hours.
Once lamb is finished marinating preheat the oven to 450°F (230°C).
- In a skillet toast poppyseed until light brown; remove and set aside. Heat olive oil and add chopped onions, bulgur, chopped currants, thyme, salt, pepper, and the reserved poppy seeds. Slowly add chicken broth, a little at a time, adding the next cup only after the previous cup has been absorbed. Cook until the bulgur is cooked and fluffy.
- Place the lamb, skin-side down, and stuff with the bulgur, bringing the ends together. Secure and place in a roasting pan. Roast for 15 minutes then reduce the heat to 350 degrees and cook for about 1 more hour, or until done.
Makes 10 servings.