Easy-to-carve Stuffed Leg of Lamb

EASY-TO-CARVE
STUFFED LEG OF LAMB

Description:

This delicious stuffed lamb leg roast is so easy to prepare. Follow the simple instructions to create a special-occasion meal, to delight your family and friends.

Ingredients:

For the lamb:
2 kg leg of lamb; deboned and butterflied
1 onion; peeled and sliced
2 carrots; peeled and roughly chopped
2 sticks celery; roughly chopped
2 sprigs rosemary
3 garlic cloves; peeled

For the stuffing:
Olive oil
1 small red onion; peeled and finely chopped
2 garlic cloves; peeled and crushed
1 tbsp. oregano leaves
30 g parsley

15 g mint
100 g macadamia nuts
Zest of 1 lemon
2 anchovy fillets
2 tbsp. fresh breadcrumbs
Salt and freshly ground pepper

Method:

To make the stuffing:

Heat olive oil in a frying pan and gently sauté onions, garlic and oregano until lightly golden.
Remove from pan and allow to cool.
Place fried onions into a food processor together with the remaining ingredients and pulse until combined.
Add 2 tbsp. olive oil and season with salt and freshly ground pepper.

To stuff the lamb:

Lay the butterflied leg of lamb, skin side down, on a chopping board and smear the stuffing over.
Roll into a sausage and tie tightly with string at 2 cm intervals to ensure the lamb holds its shape and cooks evenly.
Place the sliced onions, carrots, celery, rosemary and garlic into a deep roasting tray and place the lamb on top.
Roast in a preheated oven at 200 °C for 15 min. before reducing the heat to 170 °C and cooking for a further 40–45 min. for medium doneness. Adjust the time depending on how you like your meat done.
Remove from oven and allow to rest for at least 20 min. before removing the string and carving.

Serves: 6–8