Leg of Lamb with Crab

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Category : Meat

Recipe : Leg of Lamb with Crab

Makes 8 servings

Lamb with crab? The combination may sound strange, but once you taste it, you'll
agree that this is a match made in heaven! For a filling and satisfying meal your
friends and family will love, serve this traditional English roast with roasted potatoes
or a puree of steamed or roasted root vegetables.

4 ounces shelled cooked crabmeat, flaked
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon hot red pepper sauce
3/4 teaspoon mild or hot curry powder
1/4 teaspoon salt
One 1-pound 14-ounce boneless lean leg of lamb
4 medium celery stalks, coarsely chopped
2 medium carrots, coarsely chopped
2 medium onions, coarsely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon freshly ground black pepper
1 cup low-sodium lamb or chicken broth
4 fluid ounces (1/2 cup) dry white wine
1/2 cup nonfat cream cheese
1/4 cup skim milk
1 teaspoon cornstarch

Preheat oven to 350o F. Spray medium flameproof roasting pan with nonstick
cooking spray.
To prepare lamb, in medium bowl, combine crabmeat, parsley, pepper sauce, 1/4
teaspoon of the curry powder and the salt. Place lamb, boned-side up, onto work
surface; spread with crabmeat mixture to within 1" of edge. Roll lamb to enclose
filling; tie with kitchen string at 1" intervals.
In prepared roasting pan, combine celery, carrots, onions, thyme, marjoram,
rosemary, pepper and remaining 1/2 teaspoon curry powder; set lamb roll onto
vegetable mixture. Roast 1 hour and 20 minutes, until lamb is cooked through and
tender or meat thermometer inserted into center of roll registers 170o F.
Transfer lamb roll to cutting board; cover to keep warm. To make delicious fresh
lamb broth, ask the butcher to save you the bones from the leg of lamb. Roast
bones until brown, then combine in a large pot with vegetables, seasonings and
water to cover; cook until broth is rich and flavorful. Drain, discarding solids;
refrigerate broth until fat congeals on top, then remove congealed fat, or let
liquid stand 15-20 minutes, until fat accumulates on top, then with paper towels or
large spoon, remove fat. Use in recipes calling for lamb broth, or serve on its
own.
To prepare broth, add broth and wine to roasted vegetable mixture; cook over
medium heat, scraping up browned bits from bottom of pan, 5 minutes, until
heated through and well combined.
Place medium sieve over medium bowl. Strain liquid through sieve, reserving
liquid; discard solids. Let liquid stand 15-20 minutes, until fat accumulates on top;
with paper towels or large spoon, remove fat.
Transfer prepared broth to medium saucepan; bring to a boil. Cook 3 minutes,
until broth is slightly reduced in volume. Reduce heat to low; simmer 2-3 minutes.
Meanwhile, to prepare sauce, in blender or food processor, combine cream
cheese, milk and cornstarch; puree until smooth. Stir cream cheese mixture into
simmering broth; simmer, stirring constantly, 3 minutes, until thickened and
heated through.
Cut lamb roll into 16 equal slices; arrange on serving platter. Serve lamb slices
with sauce.

SERVING (2 LAMB ROLL SLICES WITH 1/4 CUP SAUCE) PROVIDES: 3 1/2
Proteins, 35 Optional Calories.

PER SERVING: 187 Calories, 6 g Total Fat, 2 g Saturated Fat, 84 mg Cholesterol, 271
mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 28 g Protein, 80 mg Calcium

ONE CUP BROTH PROVIDES: 20 Optional Calories.

PER SERVING: 20 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 70 mg
Sodium, 0 g Total Carbohydrate, 0 g Dietary Fiber, 5 g Protein, 0 mg Calcium

* To make delicious fresh lamb broth, ask the butcher to save you the bones from the
leg of lamb. Roast bones until brown, then combine in a large pot with vegetables,
seasonings and water to cover; cook until broth is rich and flavorful. Drain,
discarding solids; refrigerate broth until fat congeals on top, then remove congealed
fat, or let liquid stand 15-20 minutes, until fat accumulates on top, then with paper
towels or large spoon, remove fat. Use in recipes calling for lamb broth, or serve on its
own.