Leg of lamb with challah stuffing and orange sauce

challah bread

🥗Healthier: whole wheat bread

💰Cheaper: white bread

Whole wheat bread adds fiber and nutrients.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories.

orange juice

🥗Healthier: freshly squeezed lemon juice

💰Cheaper: canned orange juice

Lemon juice adds acidity with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy.

Start with the stuffing by chopping a big onion, a bunch of celery, and a pound of carrots into tiny pieces.

Fry the chopped vegetables in a whole stick of butter right in the roasting tray until softened.

Cut two big loaves of challah into little chunks and dry them out overnight or toast them in a gas grill.

Combine the toasted challah with the sautéed vegetables, adding dried thyme, sage, lemon zest, and a couple of eggs if you want solid stuffing.

Oil the leg of lamb and coat it with salt and pepper, then brown it on all sides in the grill.

Lay the browned leg of lamb on top of the stuffing in the roasting tray and cook slowly at low heat (250°F) in the oven.

Prepare a sauce by simmering fresh ginger, smashed garlic cloves, leftover onion, zest of two oranges, a carton of stock, and spices until reduced by half.

Thicken the sauce with a cornstarch slurry and season with soy sauce, sweetener, vinegar, salt, and pepper.

After 45 minutes of slow roasting, check the internal temperature of the lamb and let it rest after cooking.

Broil the stuffing for a few minutes to brown the top before serving.

Prepare a simple side salad with pre-washed greens, butter lettuce, micro greens, celery leaves, lemon juice, olive oil, and seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens