Recipes

Leg of Lamb with Salsa Verde Stuffing

Serves 4-6

 

You will need ...

1 leg of lamb, 2.25-2.75 kg (5-6 lb), boned, but with shank end left intact

For the stuffing
175g (6oz) fresh white breadcrumbs
50g (2oz) bunch fresh flat-leaf parsley, leaves stripped
and finely chopped
1 tablespoon rinsed capers
4 anchovy fillets, drained and finely chopped
50g (2oz) proscuitto, finely chopped
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
50ml (2floz) olive oil

For the gravy
1 tablespoon plain flour
1 teaspoon tomato puree
100ml (3½floz) red wine
50ml (2floz) balsamic vinegar
200ml (7floz) beef or lamb stock
3 tablespoons redcurrant jelly
2 fresh rosemary sprigs
salt and freshly-ground pepper

Preparation & cooking

Preheat oven to 190ºC/375ºF/Gas 5. To make the stuffing, place the breadcrumbs in a bowl and add the parsley, capers, anchovies, proscuitto and garlic. In a separate bowl, whisk together the Dijon, lemon juice and olive oil. Fold into the breadcrumb mixture to moisten it a little. Season to taste.

Press the stuffing inside the boned-out leg of lamb, then tie up securely and neatly with string.

Place the lamb joint in a roasting tin and season all over. Cover loosely with foil and roast for 1½ hours, then remove the foil and baste well. Roast for another 30 minutes, until just tender. If you like your lamb more well done, give it another 30 minutes cooking time. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat, then watch the juice run out – the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer to a carving platter and leave to rest on a warm plate for 30 minutes.

To make the gravy, place the roasting tin directly on the hob and stir in the fl our, then cook for one minute, stirring continuously. Gradually stir in the tomato puree, wine, vinegar and stock, whisking until smooth after each addition and scraping the bottom of the tin to remove any sediment. Transfer to a small pan and whisk in the redcurrant jelly and add the rosemary, then simmer gently until you have achieved the desired consistency.

To serve ...

When the lamb is rested, carefully cut away the string, then carve into slices, holding the shank end of the bone. Arrange the lamb on warmed plates and spoon over a little of the gravy. Pour the remainder into a gravy jug. Serve with the potato gratin and sautéed green beans.