From Adam Ragusea.
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***RECIPE, SERVES ABOUT 8***
1 5-6 lb leg of lamb
2 big loaves of bread (I like Challah), about 2 lb of fresh bread total
1 stick (8 oz, 113g) butter
2-3 32 oz (946mL) cartons of stock
1 bunch celery
1 lb carrots
1 finger of ginger
a few cloves of garlic
salad greens (I used two big pre-washed bags)
1 cinnamon stick
a few cloves
molasses or other sweetener
Cut one onion, all the celery (reserve the leaves for the salad) and carrots into small pieces and get them frying in the butter, ideally in the roasting tray where you’ll be cooking the stuffing. Cut the bread into chunks for the stuffing, leave them out to harden overnight and/or toast them slightly.
Combine the bread, softened vegetables and eggs with seasoning to taste (I like a lot of sage and thyme, the zest from the lemon, salt and pepper) and enough stock to make the bread wet but not soaking. The wetter the bread at this stage, the more solid and casserole-like the stuffing will be at the end.
Coat the leg of lamb in salt, pepper and olive oil and brown the outside with high heat — I used by gas grill on maximum, but you could do it in your oven on max. When brown, transfer the lamb on top of the stuffing and roast that entire rig at low heat, approx. 250ºF/120ºC, until done to your liking. I pulled mine at 130ºF/54ºC, about medium, and it took about 45 minutes.
To make the sauce, roughly chop and/or crush the garlic and ginger (don’t bother peeling) and put in a pan, along with the other onion roughly chopped. Zest and juice the oranges into the pan. Drop in the cinnamon and cloves, pour in a carton of stock, bring to a boil and cook until it’s reduced by about half. Strain and discard the solids. Thicken with cornstarch slurry, taste and flavor with soy sauce, molasses, vinegar, seasoning to taste.
Dress the salad greens with the juice from the lemon, olive oil and seasoning.
When the lamb is done, transfer it somewhere to rest. Smooth out the top of the stuffing, and if it seems too wet, cook it some more. Shortly before serving, brown the top under the broiler/grill.
Carve, sauce, serve, etc.