1 shallot, chopped
1tbsp sunflower oil, plus extra for greasing
25g butter
1 small or 2 large shallots, finely chopped
50g fresh white breadcrumbs
Finely grated zest of 1 unwaxed lemon
1tbsp chopped thyme leaves
1tbsp chopped parsley
1tbsp chopped mint
1 whole large leg of lamb, bone in (about 2.2kg)
Gravy, mint and roast potatoes, to serve
HOW TO MAKE:
Preheat the oven to 190C/170C Fan/Gas 5. In a pan, cook the shallot in the oil and butter until soft, but not coloured. Tip into a bowl. Add the breadcrumbs, zest and herbs to make a crumbly stuffing. Season.
Grease the base of a large roasting tin. Put the lamb in the tin. Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.
Use a teaspoon to put the stuffing in the cuts. Tie string around the joint in two places to stop the slices from opening. Cover the tin loosely with foil and roast for 1 hour 30 minutes, basting occasionally. Remove the foil and cook for another 30 minutes.
Put the meat on a platter, cover loosely with foil and leave in a warm place to rest for 15 minutes before carving. Serve with gravy, mint and roast potatoes
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