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Stuffed Leg of Lamb<

Stuffed Leg of Lamb

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Background Info:
A great recipe full of flavour!
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Preheat the oven to 350F/170oC/Gas mark 4. Open out the leg of lamb and lay it flat. Then sprinkle with the chopped parsley, rosemary, garlic and bacon and pour over with good quality olive oil and season with salt and pepper. Roll the joint back up and tie it up securely with kitchen string.

2.Place the joint into a large roasting tin, resting on top of vegetables (carrots, parsnip, potatos) and cook for 1 hour (rare) 1 hour 15 minutes for medium. Once cooked tightly wrap the joint in kitchen foil and leave to rest for 10 minutes

3.Carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove. Reduce the red wine, 2 chopped shallots and 1 tablespoon chopped rosemary to almost 1/4 of its volume and add the beef stock, stir well and reduce by half. Thicken to desired consistency with cornstarch and water mixture. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed.

4.Slice the lamb and serve immediately on the roasted vegetables and pour over the sauce.
2 lb/ 1.2 kg boneless leg of lamb (1.5 kg if bone still in) Make sure good quality lamb.
Large handful of parsely, roughly chopped
a large bunch of fresh rosemary, roughly chopped
2 chopped shallots
4 large cloves garlic, finely sliced
70g cubed bacon
3 tbsp extra virgin olive oil
Sea salt and pepper
170ml good quality red wine
100ml beef stock
2 tsps cold butter cut into tiny pieces
Vegetables: Carrots, Potatoes, Parsnip - whatever you fancy!
Recommended Wine:
Red : Any Red Wine