Boned Leg Of Lamb With Herb Stuffing Recipe

Publish Date
Wednesday, 8 October 2014, 12:00AM
Spring's early abundance of delicious produce is all you need to refresh that midweek menu. This boned leg of lamb with herb and pine nut stuffing is a fabulously light way to enjoy spring roast lamb. Fresh herbs are really coming into their own right now, so the stuffing can be adapted to whatever fresh herbs you have available. You could use coriander, thyme, marjoram or basil.

Serves: 8
Prep time: 20 mins
Cooking time: 1 hr 35 mins

3tbsp each: chopped fresh rosemary, oregano and mint
3tbsp pine nuts, toasted
3 garlic cloves, peeled and thinly sliced
2kg boned leg of lamb (ask your butcher to do this)
200ml red wine
2tbsp flour
2tbsp redcurrant jelly

Heat the oven to 220 C. In a bowl, mix the herbs, pine nuts and garlic. Lay 9 pieces of string at even intervals on a board and place the lamb leg on top with the boned side up. Season well, then spread the herb mixture evenly all over the cut side of the lamb.

Tie the lamb tightly so you have a cylindrical shape, then tie another piece of string all the way around the long side. Place the lamb in a roasting tin and cook in the top third of the oven for 25 minutes. Reduce the heat to 190 C and cook for a further 1 hour (for pink) to 1 hour 10 minutes (as in the picture).

Thirty minutes before the end of cooking, pour the wine into the roasting tin and cover with a tent of foil. When the meat is cooked, remove from the tin and rest on a board for 15 minutes while you make the gravy.

Scrape the pan with a spatula, pour the juices from the pan into a jug and skim off the fat. Add a tablespoon of the juices to a saucepan with the flour and cook, stirring on a medium heat for 2 minutes. Add the redcurrant jelly, then gradually add the rest of the juices, stirring constantly until the gravy has thickened slightly. Season.

Carve the lamb into thin slices, and serve with the gravy and little potatoes roasted in olive oil.

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