So, I decided that I was going to have stuffed deboned leg of lamb for Sunday lunch and eagerly prepared my stuffing before I bought the leg.
When I got to my regular meat store the butcher (blockman) wasn’t there to debone it for me but I had my heart set so I bought a normal leg and thought I could debone it myself. Don’t try it!
That was near impossible but I managed to pry it from the bone and make large cuts in it so that I could stuff it.
A mammoth task but it did come out lovely. Hubby couldn’t stop talking about the juices in the pan. He doesn’t eat rice so had 3 rolls to mop it up with.
Ingredients:
2 kg leg of lamb
2 onions quartered
4 carrots cut into chunks
1 ½ cups chicken stock
¼ cup apple cider vinegar
A few sprigs rosemary
Stuffing
4 garlic cloves
A few Greek roasted peppers (store bought)
4 green chillies
A handful coriander
A handful spinach
1 round feta cheese
6 calamata black olives
4 tblsp parmesan cheese (packet variety is OK)
1 tsp kosher salt
1 tsp ground all spice berries
1 tsp mixed peppercorns
1 tsp Ina Parman’s Rosemary Olive spice
1 tsp smoked paprika
Juice of 1 lemon
Olive Oil
Method
Preheat oven to 200 degrees. Using a sharp knife cut the lamb lengthwise as close to the bone as you can.
Making long slits in other places as well. (Obviously if you buy deboned leg you won’t have to do this!)
Chop up everything fine from the garlic to the olives. Add the parmesan, salt, peppercorns, spices and lemon juice.
Add enough olive oil till you get a homogenous mixture. Stuff it all inside the lamb reserving some for the outside.
Rub all over the lamb. Place the onions and carrots in a roasting pan. Place the rosemary on top.
Season with Kosher salt and black pepper and a drizzle of olive oil. Place lamb on top. Mix the stock and apple cider vinegar and pour around the lamb. Reduce temperature to 160 degrees.
Cover and roast for about 3 hours. Cover with foil and let it rest for 15 minutes before carving.
Prepared, tried and tested by: Melanie Kramar
