Yield: 10 servings
|1||Leg of lamb; boned (3.6kg|
|340 grams||White breadcrumbs|
|1 small||Onion; finely chopped|
|1||Egg; lightly beaten|
|2||Talks Rosemary; (dried or fresh)|
|2||Stalks thyme; (dried or fresh)|
|1 small||Bunc parsley; finely chopped|
|; (dried or fresh)|
|1 teaspoon||Thyme; chopped|
Get your butcher to bone the leg of lamb for you as it can be quite a tricky exercise.
Prepare the herbs. If using dried or frozen herbs there is no preparation required but if the Rosemary and thyme are fresh then remove the leaves from the woody stems and chop very finely along with the parsley.
Lightly fry the onion in the oil for 1-2 minutes just until lightly softened.
Make the stuffing by mixing together the breadcrumbs, onion, herbs and egg and mix until the mixture starts to bind together. Pack the leg cavity with the stuffing then reshape and secure either with string or skewers.
Place onto foil then cover with mustard, honey, thyme and oil mixed together. Secure the foil loosely over the lamb then cook in the oven at 220C/425/gas 6 for 30 minutes. Reduce temperature to 180C/350F/gas 4 for 25 minutes per lb, and allow an extra 20 minutes. Don't forget the standing time of 15 minutes before serving, to allow the meat juice to flow back through the lamb.
Serve with boiled or baked potatoes.
Carlton Food Network
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