stuffed lamb loin

Ingredients

• Servings: 8
• 3 tablespoons margarine
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 2 stalks celery, chopped
• 3 cups torn day-old bread
• salt and ground black pepper to taste
• 1 (4 pound) boneless lamb loin roast
• 3 tablespoons water, or as needed
• 1 tablespoon ground thyme
• 1 tablespoon herbes de provence
• 1 pinch garlic powder, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 5 mins


• preheat oven to 300 degrees f (150 degrees c).
• heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. transfer vegetables to a bowl. stir bread into vegetables until moistened; season with salt and black pepper.
• cut the lamb loin almost in half lengthwise, cutting to about 1 inch from the bottom; open lamb loin like a book. cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. spoon stuffing the lamb loin, roll the meat over the stuffing, and tie lamb loin together in three places using kitchen twine.
• place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. season roast with salt, black pepper, thyme, herbes de provence, and garlic powder.
• roast stuffed lamb loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees f (70 degrees c), 2 1/2 to 3 hours. rest meat for 15 minutes before untying and slicing.