Gordon Ramsay Roast Lamb With Mushroom Spinach Stuffing Recipe
Gordon Ramsay Roast Lamb with Mushroom and Spinach Stuffing
This is perfect for a special Sunday lunch and easy to prepare, especially if you get your butcher to bone the lamb for you. You'll need a medium leg boned out flat, which is also called butterflying.
Use the bones to make stock and reduce to concentrate the flavor, the basis for a delicious gravy. Serve with potatoes roasted in goose and flageolet beans tossed in a little butter and parsley.
Full Recipe Credit: Chef Gordon Ramsay
Gordon Ramsay Lamb Roast Shopping List
Recipe serves 6
1 leg of lamb, about 5-51/2 lb (2.3-2.5 kg)
2tbsp heavy cream
8oz fresh mushrooms, wild or cultivated (or a mixture), trimmed and cleaned
4Â½ tbsp butter
1 shallot, or Â½ of an onion, minced
1 fat garlic clove, chopped
8oz washed baby leaf spinach
1tbsp chopped tarragon
A little olive oil, for drizzling
1 Â¼ cups (300ml) strong-flavored reduced lamb stock
2/3 cup (150ml) red wine
Few rosemary sprigs
Sea salt and freshly ground pepper
Gordon Ramsay Lamb Roast Preparation
Bone the lamb so that it opens out flat (or get your butcher to do this) and spread it out on your cutting-board, skin-side down. Using a sharp knife to cut away any sinews or excess fats, also trim away 5oz (150g) of meat.
Put this meat into a food processor and whiz to a puree. Add the cream, Â½ tsp salt, and some pepper, and blend briefly until smooth. Tip into a bowl, cover and refrigerate with the lamb.
Gordon Ramsay Mushroom Spinich Stuffing
Mince the mushrooms very finely. Heat the butter in a frying pan, and sauté the shallot (or onion) and garlic for about 3 minutes until softened. Add the minced mushrooms and fry, stirring, over a high heat until softened and browned, about 7 minutes. Season well, then let cool.
Blanch the spinach in boiling water for 1 minute, then drain and plunge into a bowl of ice water to refresh. Drain thoroughly and squeeze dry, then mince and mix with the mushrooms and tarragon. The mixture should be quite dry. If necessary, wrap in cheesecloth and squeeze out any liquid. Add the spinach and mushrooms to the lamb puree. Cook a small teaspoon so that you can check and adjust the seasoning.
Gordon Ramsay Roast Stuffing Procedure
Lay the lamb leg flat on a clean surface and spread the stuffing evenly over the inside, then roll up firmly and tie at intervals with kitchen string to secure. If necessary, sew any open edges together with a trussing needle and thread. Roll the neat stuffed roast tightly in plastic wrap and refrigerate for a couple of hours to help set the shape.
Gordon Ramsay Cooks The Lamb Roast
Preheat the oven to 350F (180C). Unwrap the lamb and weigh to calculate the cooking time: allow 50 minutes per 2 Â¼ lb (1kg) for medium rare meat and 55 minutes per 2 Â¼ lb (1kg) for medium. Add 12 minutes for each additional 8oz. place the lamb in a roasting pan, drizzle with a little olive oil, and sprinkle with seasoning. Lay parchment paper on top to prevent overbrowning. Roast the lamb for the calculated time --- around 1 Â¾ to 2 hours --- basting every 30 minutes with the meat juices.
Gordon Ramsay Serves The Lamb - Gordon's Tips
Transfer the meat to a platter and let rest in a warm place for 15 minutes or so. Strain the juices into a small saucepan. Add the stock, wine, and rosemary. Bubble for a few minutes to reduce to thick consistency then strain into a gravy boat. Carve the meat into fairly thick slices, tipping any juices that seep out into the gravy boat. Serve the meat with the gravy.
Gordon Ramsay Recipe Books
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