Page 32 - Layout 1

CRCCE1121.qxp_Layout 1 11/8/21 7:49 PM Page 30

Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Roast Leg of Lamb Stuffed with Directions for the Basil Pesto:

Step 1: In a food processor fitted with the metal blade,
Sun-Dried Tomatoes, Basil Pesto combine 2 (1-ounce) bags basil, 1/2 cup sliced almonds, 1/2
and Goat Cheese cup grated Parmesan cheese, 1/2 tablespoon chopped garlic,
and salt and pepper to taste. Process into a smooth paste.
Celebrate the holidays with this special dinner. A gorgeous Step 2: With the motor running, add 1/2 cup olive oil
roasted leg of lamb is sure to impress your family and friends through the feed tube and process to combine.
at the dinner table. Stuffed with goat cheese, sun-dried For the goat cheese stuffing:
tomatoes and basil pesto, this roast lamb is the centerpiece of
a truly delectable meal. Recipe by Chef Udo Mueller of the Step 1: In a clean food processor fitted with the metal blade,
Coral Ridge Country Club as originally published in the chop 4 ounces soft sun-dried tomatoes. Add 1 teaspoon fresh
Chicago Tribune. thyme, 3 ounces room-temperature cream cheese and 3
Letting the roast rest before slicing gives the juices a chance to ounces room-temperature goat cheese. Process until well
retreat back into the meat, so it will be tender and juicy. combined.
To assemble the Roast Lamb:
8 Servings | 1014Calories Per Serving
Step 1: Preheat oven to 450 F. If the lamb comes packaged in
For the Basil Pesto: a mesh cover, remove it. Unfold the lamb and cut through the
part holding it in a ring if necessary, so it can lay flat. Lay the
Amount Measure Ingredient - Prep Method
meat out flat with the boned side facing up. You will see that
2 (1-ounce) bags basil
the roast has two large lobes. In each lobe cut a slash,
1/2 Cup sliced almonds making a long cut about 1 1/2 inches deep.
1/2 Cup grated Parmesan cheese
Step 2: Sprinkle with salt and pepper. Distribute 1 tablespoon
1/2 tbls chopped garlic chopped garlic over the meat and spread with 2 tablespoons
Salt and freshly ground black Dijon mustard.
pepper, to taste
Step 3: Next, cover the lamb with the basil pesto, spreading it
1/2 Cup olive oil into a layer. Then spread the goat cheese stuffing into a layer
(if it doesn't spread easily, place it in the microwave oven for
For the Goat Cheese Stuffing:
a few seconds to soften it).
4 Ounces soft sun-dried tomatoes
Step 4: Fold the meat back together into its original shape
1 tsp fresh thyme
and tie with butcher string at 1-inch intervals. Sprinkle the
3 Ounces cream cheese, at room temp outside of the roast with salt and pepper. Place roast on a
3 Ounces goat cheese, at room temp rack in a roasting pan.
Note: If a strong goat cheese flavor is desired, use 6 ounces Step 5: Roast the lamb 20 minutes, then reduce the
goat cheese and omit the cream cheese. temperature to 325 F. Roast until it reaches an internal
temperature of 135 F for medium rare (it will require about
For the Roast Lamb: 20 minutes a pound, so a 6-pound roast will require about 2
1 (6-pound) boneless leg of lamb roast hours total).
Sea salt or kosher salt and freshly Step 6: Remove the roast from the oven and let rest 10
cracked black pepper, to taste minutes before removing the strings and slicing crosswise. The
1 tbls chopped garlic slices may partially fall apart so handle them gently.
2 tbls Dijon mustard Reassemble them as best you can on a large platter and use
the stuffing as garnish.

30 CORAL RIDGE COUNTRY CLUB ESTATES HOA