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Stuffed leg of lamb
Stuffed leg of lamb
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Total Time:
1 hour 45 minutes
Delicious roasted leg of lamb - simple and satisfying. Opt for local butchered boneless lamb for best results.
Ingredients:
  • 150 g stale rustic bread
  • 50 ml Prosecco
  • olive oil
  • 1 lemon
  • 4 cloves of garlic
  • 1 dried red chilli
  • 1 bunch of fresh mint (30g)
  • 4 anchovy fillets in oil from sustainable sources
  • 1 tablespoon baby capers in brine
  • 1 large butterflied leg of higher-welfare lamb boned but shank bone left in (2.5kg)
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Tear the bread into 2cm chunks, put them in a food processor, and pour in the Prosecco. Drizzle with 1 tablespoon of oil, grate in lemon zest, and squeeze lemon juice. Season with salt and pepper, let it soak for 10 minutes. Peel the garlic, chop with the chili, pick the mint leaves, and add to the processor with anchovies and capers. Pulse into crumbs, season to taste. Place the lamb leg on a board, season with salt and pepper, spoon over the stuffing, roll up the leg meat, and tie with string. Roast in the oven for 1 hour 10 minutes until golden and pink inside. Let it rest for 5 minutes. Simmer tray drippings with water on a medium heat, stirring to pick up sticky bits. Slice the lamb, spoon over the tray juices. Serve with roast potatoes and veg or stuff in a sandwich. Enjoy!

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