How To Make Stuffed Leg Of Lamb

Stuffed Leg of Lamb Recipe. Leg of lamb stuffed with chestnuts and served with home cooked gravy. An alternative for a Sunday Roast with no compromise on taste. Delight in our Stuffed Leg of Lamb recipe.


British Food: How To Make Stuffed Leg Of Lamb

You Will Need

1 leg of lamb de-boned
2 cloves of garlic, chopped
120 g mushrooms, chopped or sliced
3 shallots, roughly chopped
150 g tinned chestnuts
1 bunch of parsley, chopped
4 sprigs of thyme
4 tbsp olive oil
3 carrots
1 onion
150 ml beef or chicken stock
2 celery sticks
1 bulb of garlic
1 knob of butter
freshly ground black pepper
salt
1 frying pan
1 chopping board
1 bowl
string
1 chopping knife
1 roasting dish
1 scissors
1 spoon
1 fork

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Step 1: Preheat the oven
Preheat the oven to 220°C.

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Step 2: Sauté the mushrooms
In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms. When they are slightly brown add the shallots.

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Step 3: Add the garlic
Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. Set it aside to cool down.

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Step 4: Chop the chestnuts
Once cooled down put the onion mixture on a chopping board with the chestnuts on top and roughly chop.

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Step 5: Mix the stuffing and season
Put the chopped mixture into a bowl, add the thyme and parsley and mix together thoroughly.

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Step 6: Stuff the lamb
Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.

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Step 7: Roll the lamb up
Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.

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Step 8: Chop the vegetables
Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.

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Step 9: Season the lamb
Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.

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Step 10: Place in the oven
Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.

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Step 11: Add the stock
15 minutes before taking out the lamb add the stock into the dish.

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Step 12: Take the string off
Once cooked, take it out of the oven and remove the string.

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Step 13: Carve
Carve and serve with vegetables and the natural gravy in the roasting dish.