Stuffed Leg Of Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 1/2 lbs leg of lamb (1.5 kg if bone still in)
• 1 large handful flat leaf parsley, roughly chopped
• 3 large garlic cloves, finely sliced
• 2 1/2 ounces cubed pancetta or 2 1/2 ounces bacon
• 3 tablespoons extra virgin olive oil
• sea salt and pepper
• 5 fluid ounces red wine
• 3 1/2 fluid ounces veal stock or 3 1/2 fluid ounces beef stock
• 2 teaspoons ice, cold butter cut into tiny pieces

Recipe

• 1 preheat the oven to 350°f/170°c/gas mark 4.
• 2 remove string from leg of lamb and open out the joint, skin side down.
• 3 slash any thick parts of meat so the joint lays flat to the board.
• 4 evenly sprinkle the parsley, garlic and pancetta over the surface, and then sprinkle generously with the olive oil.
• 5 season well with salt and pepper.
• 6 roll the joint back up and tie securely with kitchen string.
• 7 place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium.
• 8 tightly wrap the joint in foil and leave to rest for 10 minutes
• 9 meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove.
• 10 pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze.
• 11 add the stock, stir well and reduce by half.
• 12 strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed.
• 13 check and adjust the seasoning.
• 14 slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.