Name: Stuffed leg of lamb with rosemary and pine nuts
Total time: 1 h 55 min
Yield: 1
Cuisine: british
Ingredients: 2 kg quality whole leg of lamb; 1 whole bulb garlic; ½ bunch fresh flat-leaf parsley; ½ bunch fresh rosemary leaves picked, a few sprigs left whole; 4 anchovy fillets; 100 g ciabatta torn into chunks; 1 large handful pine nuts; 1 large handful green olives stones removed and roughly chopped; 1 lemon zest and juice of; sea salt; freshly ground black pepper; olive oil; 2 onions peeled and roughly chopped; 2 carrots roughly chopped; 2 sticks celery roughly chopped; 1 bottle of red wine; 1 heaped tablespoon plain flour; 1 litre organic chicken or vegetable stock

Stuffed leg of lamb with rosemary and pine nuts

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Total Time:
1 hour 55 minutes

Elevate Easter with a special stuffed leg of lamb.

Ingredients:

2 kg quality whole leg of lamb
1 whole bulb garlic
½ bunch fresh flat-leaf parsley
½ bunch fresh rosemary leaves picked, a few sprigs left whole
4 anchovy fillets
100 g ciabatta torn into chunks
1 large handful pine nuts
1 large handful green olives stones removed and roughly chopped
1 lemon zest and juice of
sea salt
freshly ground black pepper
olive oil
2 onions peeled and roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
1 bottle of red wine
1 heaped tablespoon plain flour
1 litre organic chicken or vegetable stock

Instructions:

Preheat oven to 200ºC/400ºF/gas 6. Butterfly the leg of lamb to create a pocket. Blend garlic, parsley, rosemary, and anchovies in a food processor. Pulse ciabatta, pine nuts, olives, and lemon zest. Mix everything, adjusting with lemon juice if needed. Stuff lamb, tie with string, and season. Roast with onion, carrot, and celery for 1.5 hours, basting with wine every 15 minutes. Rest lamb and make gravy with pan drippings. Sieve and serve with lamb.

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