Description
A perfectly pink stuffed leg of lamb for a feast of note!
Ingredients
1.3 – 1.5 kg leg of lamb, deboned
1 sprig of rosemary, leaves picked off
2 sprig thyme, leaves picked off
1 packet (250 g) mixed dried fruit, soaked in water for 30 minutes to rehydrate
Stuffing
1 Tbsp (15 ml) oil
¼ onion, diced
1 clove garlic, crushed
150 g lean lamb mince
100 g dried dates, pitted and finely diced
1 sprig of rosemary, leaves picked off
2 sprig thyme, leaves picked off
Seasoning to taste
Instructions
Ask your butcher to tunnel bone the leg and to keep the trimmings and bones. (Ask the butcher to cut the bones into smaller pieces which can be used for making a good stock.)
Stuffing
Heat the oil in a frying pan and cook the onions and garlic over moderate heat, adding the herbs just before the onions are cooked. Set aside and allow to cool down completely.
Add the onion mixture to the minced lamb and add the dates. Season to taste.
Preheat the oven to 160 °C.
Stuff the leg of lamb with the lamb and date mixture, trussing the ends with butcher’s string. Season the lamb with salt, pepper and herbs. Place the rehydrated dried fruit mixture on the bottom of a roasting pan and place the lamb on top. Slow roast for 1 hour at 160 °C and then for a further 10 minutes at 200 °C.
When cooked, remove from the oven and allow to rest in the pan for at least 20 minutes before carving.
Serve with the pan drippings as a gravy.
