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Chef R.J. Ryan's Stuffed Lamb Braciole



1 boneless leg of lamb, butterflied


zest of an orange

1 tsp of fennel pollen

2 shallots finely diced

3 cloves of garlic chopped fine

1 c bread crumbs

4 stems of parsley



1, cut vidalia onion cut into wedges

1 carrot cut into cubes

1 celery stock cut into cubes

8 garlic cloves

4-6 rosemary springs

2 bay leaves

4 stems of thyme

2 Cups red wine (reduced to 1 C)

1 can of San Marzano tomatoes

6 Cups chicken stock




Butterfly the leg of lamb, combine shallot, garlic, orange zest, fennel pollen, parsley and bread crumbs into a rub

Tie and roll the lamb

add 2tbs EVOO into dutch oven and sear lamb on all sides and take off of the heat

deglaze with reduced wine and add onion, garlic, carrot and celery

add chicken stock and herbs- let simmer and then add lamb

transfer to oven and cook at 300F for 2 hours (check after 2 if fork tender)

let meat cool in stock

reduce liquid, cut lamb and pour over the top- serve with polenta or just as a main course. 


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