Simon Gault’s Roast Leg Of Lamb With Almond Cranberry Stuffing And Verde Sauce

Publish Date
Friday, 31 July 2015, 4:15PM

It sure is hard to beat a lamb roast any day of the week but with the almond and cranberry stuffing in this leg of lamb it makes a regular appearance at our dinner table. The verde sauce is delicious also with roast chicken.

Match with Selaks Reserve Hawke’s Bay Merlot Cabernet.

Serves: 6-8
Prep Time (approx.): 20 Mins
Cooking Time (approx.): 1¾ - 2 Hours

1.2 kg butterflied lamb leg
2 tbsp Simon Gault Home Cuisine kiwi seasoning (or a mix of your favourite dried herbs)

¼ cup breadcrumbs
2 tbsp rosemary, finely chopped
Zest of 1 orange, finely grated
1 tbsp parsley, chopped
¼ cup dried cranberries
¼ cup parmesan, grated
¼ cup slivered almonds
1 egg white, whisked to soft peak

Verde Sauce:
1/2 cup mint, finely chopped
1 large handful (about 3/4 cup) coriander, finely chopped
1/4 tsp ginger
1/4 tsp cumin
1 lime, juice and zest
1/4 cup olive oil
1 tbsp honey

Place all the verde sauce ingredients in a food processor and blend together.

Preheat oven to 185°C. Combine all the stuffing ingredients in a bowl and set aside.

Open out the butterflied leg of lamb on your chopping board, skin side down. Trim sinew, being careful not to cut any holes in the meat. Season with salt and pepper, spread the stuffing mixture over the lamb leaving a 2cm border. Tightly roll the lamb and tie with kitchen twine at 2cm intervals. Transfer to a roasting dish and season generously with Simon Gault Home Cuisine kiwi seasoning.

Cook for approximately 1 hour 20 minutes or until the lamb reaches the desired internal temperature, medium 65-68°C or for well-done 75°C. If you are without a temperature thermometer, a general rule of thumb is to cook lamb for an hour for every kg at 185°C.

Remove from the roasting dish and leave to rest on a large chopping board for 20 minutes.

Remove the kitchen string from the lamb and slice.

Garnish with rosemary and serve with verde sauce, roast potatoes and your favourite green vegetables.

Serve with special moments, family, friends and a glass of Selaks Reserve Hawke’s Bay Merlot Cabernet.

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