Boneless Lamb with Classic Stuffing
Stuffing for boneless leg or shoulder of Lamb
- 6 slices of thick sliced stale bread, roughly chopped
- 1 small onion peeled and finely chopped
- 50-100 gm shelled walnut halves
- 3 tbsp chopped mint
- 100 gm dried figs
- 50 gm butter
- 1 free range egg
- Sea salt and freshly ground black pepper to taste
- 1 tbsp chopped fresh parsley
1. Place the butter in a frying pan and slowly melt adding the onions. Stir until the onions become translucent without colour.
2. Place the bread and parsley into a bowl.
3. Crack the free range egg into a small bowl, lightly whisk with a fork and add to the bread and parsley mixture.
4. Now add the walnuts, chopped mint and figs to the onions and stir until warmed through.
5. Add to the bread mixture and mix well.
6. Season with the sea salt and freshly ground black pepper to taste.
7. Spread the mixture over the upside of the Lamb then roll and tie the lamb.
To roast the lamb
1. Place the rolled lamb in a roasting dish and seal in an oven at 200° turning once for 10 minutes.
2. Add 2 cups of water to the roasting dish and turn the oven down to 170° and cook for 30-35 minutes per 500g of meat weight or until the temperature of the centre of the meat is 70 to 75 degrees. (approx. 1 hour 20 minutes)
3. Remove the lamb from the roasting dish once cooked and allow resting for 30 minutes before carving.
4. Meanwhile add a cup of red wine to the pan juices and allow cooking until it has reduced by 50%. Thicken with a teaspoon of corn flour mixed with a teaspoon of water then adjust the seasoning if required.