July 18th, 2011
The butcher had some boned leg of lamb on special offer, so I bought one to stuff and roast. The bone was removed from the leg without cutting open the flesh and therefore, it had a cavity for stuffing. A good butcher can bone a leg of lamb in a few minutes, so don’t hesitate to ask. British lamb is currently in season, so the price should be reasonable.
Boned, Stuffed, Leg of Lamb recipe:
4 slices of streaky bacon
3 whole, tinned anchovies or 6 fillets
a handful of fresh parsley leaves
6 pieces of garlic (peeled)
a heaped cup of stoned olives
3 sprigs of rosemary (remove the leaves from the stem, which is a bit thick and woody)
3 – 4 desert spoons of extra virgin olive oil
sea salt and cracked black pepper (to taste)
Place all the stuffing ingredients into a blender or food processor and blitz until you have a nice stuffing consistency as shown in the picture above. Use 3 desert spoons of olive oil to start with and add a fourth if the stuffing looks too dry.
In order to test the stuffing for flavour (before cooking the lamb), fry a little piece to test it, that way you can increase the seasoning if necessary.
Sit the leg of lamb upright on a chopping board, so that the largest opening is uppermost.
Stuff the leg until full. Don’t overdo it as the meat will shrink a bit while cooking and the stuffing will spill out and burn.
Roast for between 60 – 80 minutes, in a pre heated oven at 200º C (depending on how rare you like your lamb). I normally add a glass of red wine and a splash of red wine vinegar to the oiled tray, which adds flavour to the meat and juices, while cooking. I use this to make gravy, while the roast is resting (for up to 30 minutes). Serve with roast potatoes and seasonal vegetables.