Herb Stuffed Roast Leg of Lamb

Roast leg of lamb is a real treat. For this recipe I get my butcher to remove the bone and butterfly it. I do this so that I can stuff the leg of lamb and it makes carving so much easier. It produces a highly flavoured melt in the mouth roast lamb. I suggest serving with roast potatoes or my potato and turnip gratin.
Potato & Turnip gratin: https://danieldiver.net/recipe/potato-turnip-gratin/

Yields8 Servings
Herb Stuffing
 2 Onions, peeled and chopped finely
 50 g Butter
 3 Cloves garlic, peeled & minced
 1 tbsp freshly chopped rosemary needles
 1 tbsp Freshly thyme leaves stripped from stalk, or 2 tsp dried thyme
 1 tbsp Fresh chopped parsley
 175 g Fresh breadcrumbs
 Sea salt & course black pepper, to taste
Leg of lamb
 1 x 1.5kg - 1.75kg leg of lamb, bone removed and butterflied
 2 tbsp Olive oil
 Sea salt & course black pepper
Gravy
 2 tbsp Plain flour
 400 ml Beef stock
 1 - 2 tsp runny honey
 Sea salt & Pepper, to taste
1

Remove the lamb from the fridge and allow it to sit on the counter and come to room temperature whilst you prepare the stuffing.

2

Add the chopped onions and butter to a large pan, large enough to take all the ingredients required for the stuffing. Cook over a medium heat for 5 - 6 minutes until the onions have softened and become almost translucent.

3

Add the garlic and cook for a further minute. Then add all the chopped herbs to the pan. Switch of the heat and stir through the breadcrumbs until they are coated in the herby onion butter. The stuffing will look dry at this stage, but remember that it will soak up a lot of juices from the lamb as it cooks. Taste the stuffing and season accordingly. Then set aside to cool.

4

Meanwhile, open up the lamb in front of you. Using a sharp knife remove any rough bits or large bits of gristle, don't go crazy though you want to leave a little of the fat so that the meat self bastes whilst in the oven.

5

When the stuffing is cool, mound into the centre of the meat, remember the edges of the meat still need to be closed around the stuffing.

6

Place 3 -4 strings under the meat and use these to pull the edges together. Tie tightly to seal the meat and hold the stuffing in place. Or ask your butcher for a few elasticated hoops.

7

Transfer to a sturdy roasting tin skin side up. Drizzle with olive oil and season generously with sea salt and black pepper. Tent the tin loosely in foil and place in a preheated 190°C/170°C fan. oven for 2 hours. After 2 hours remove the foil. Cook for 15 minutes uncovered for pink or if you prefer your lamb well done 30 minutes.

8

Transfer the lamb to a carving board and allow to rest for 30 minutes.

9

In the meantime, prepare the gravy. Place the roasting tin on a medium heat on the stoves add two tablespoons of flout and stir to amalgamate with the juices in the pan. Make sure to scrape at the bottom to retrieve and bits that have stuck to the bottom of the pan. Add in the stock stirring continously until the gravy is at the desired consistency. Add a teaspoon of honey, taste if it still tastes a little bitter and another spoon and season with salt and pepper to taste.

10

Place a sieve over a saucepan and pour the gravy through to remove any lumps of bits left behind. Pour the sieved gravy into a warmed gravy jug.

11

Cut away the strings from the lamb and carve into slices.

Ingredients

Herb Stuffing
 2 Onions, peeled and chopped finely
 50 g Butter
 3 Cloves garlic, peeled & minced
 1 tbsp freshly chopped rosemary needles
 1 tbsp Freshly thyme leaves stripped from stalk, or 2 tsp dried thyme
 1 tbsp Fresh chopped parsley
 175 g Fresh breadcrumbs
 Sea salt & course black pepper, to taste
Leg of lamb
 1 x 1.5kg - 1.75kg leg of lamb, bone removed and butterflied
 2 tbsp Olive oil
 Sea salt & course black pepper
Gravy
 2 tbsp Plain flour
 400 ml Beef stock
 1 - 2 tsp runny honey
 Sea salt & Pepper, to taste

Directions

1

Remove the lamb from the fridge and allow it to sit on the counter and come to room temperature whilst you prepare the stuffing.

2

Add the chopped onions and butter to a large pan, large enough to take all the ingredients required for the stuffing. Cook over a medium heat for 5 - 6 minutes until the onions have softened and become almost translucent.

3

Add the garlic and cook for a further minute. Then add all the chopped herbs to the pan. Switch of the heat and stir through the breadcrumbs until they are coated in the herby onion butter. The stuffing will look dry at this stage, but remember that it will soak up a lot of juices from the lamb as it cooks. Taste the stuffing and season accordingly. Then set aside to cool.

4

Meanwhile, open up the lamb in front of you. Using a sharp knife remove any rough bits or large bits of gristle, don't go crazy though you want to leave a little of the fat so that the meat self bastes whilst in the oven.

5

When the stuffing is cool, mound into the centre of the meat, remember the edges of the meat still need to be closed around the stuffing.

6

Place 3 -4 strings under the meat and use these to pull the edges together. Tie tightly to seal the meat and hold the stuffing in place. Or ask your butcher for a few elasticated hoops.

7

Transfer to a sturdy roasting tin skin side up. Drizzle with olive oil and season generously with sea salt and black pepper. Tent the tin loosely in foil and place in a preheated 190°C/170°C fan. oven for 2 hours. After 2 hours remove the foil. Cook for 15 minutes uncovered for pink or if you prefer your lamb well done 30 minutes.

8

Transfer the lamb to a carving board and allow to rest for 30 minutes.

9

In the meantime, prepare the gravy. Place the roasting tin on a medium heat on the stoves add two tablespoons of flout and stir to amalgamate with the juices in the pan. Make sure to scrape at the bottom to retrieve and bits that have stuck to the bottom of the pan. Add in the stock stirring continously until the gravy is at the desired consistency. Add a teaspoon of honey, taste if it still tastes a little bitter and another spoon and season with salt and pepper to taste.

10

Place a sieve over a saucepan and pour the gravy through to remove any lumps of bits left behind. Pour the sieved gravy into a warmed gravy jug.

11

Cut away the strings from the lamb and carve into slices.

Herb Stuffed Roast Leg of Lamb

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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