Submitted by carowhittaker
Deboned roast leg of lamb stuffed with local kale bay leaves and rosemary. The lamb in this recipe came from Metchosin Farm on Vancouver Island, by way of The Village Butcher in Oak Bay, BC.
Depends on the size of the roast
Sea salt
Deboned roast leg of lamb
Kale
Rosemary (fresh both needles and stems)
Local blackberry port (Starling Lane Vineyard)
Garlic
Bay leaves
1. Make a slather of one tsp salt and two cloves of crushed garlic with two teaspoons of crushed rosemary leaves (keep stems for using as spears later). Rub the leg of lamb with the slather inside and out.
2. Sear the outside of the roast in a hot skillet (keeps the moisture in when you roast it).
3. Take a thick bundle of washed kale without cutting the leaves add a few bay leaves and stuff the cavity of the leg where the bone used to be with the greens. Wrap the meat around the greens and fix or pin it together with the rosemary stem skewers.
4. Put it into a roasting pot and drizzle one cup of blackberry port on top. Roast with a lid to medium rare at 350.
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