Scarborough lamb

Yield: 1 servings

Measure Ingredient
1 \N Boned leg of lamb
½ tablespoon Parsley; sage, rosemary and
\N \N ; thyme
3 tablespoons White breadcrumbs
1 \N Stick celery; finely chopped
1 \N Orange; zest of
1 large Clov garlic; crushed
1 medium Onion; finely chopped
2 ounces Butter
½ pint Vegetable stock
½ tablespoon Dripping
½ tablespoon Flour
1 small Onion; chopped
\N \N Redcurrant jelly
\N \N Honey
\N \N Salt and pepper

First of all you need to make the stuffing. Fry the onion, garlic and celery for about 10 minutes, until soft but not coloured. Add the zest of an orange, breadcrumbs and herbs. Cook slightly, season and add the egg.

Mix well. Fill the cavity in the lamb with the stuffing and tuck under the flaps of meat.

Grease a deep oven proof serving dish well and cover the bottom with a layer of half the potatoes, then add all the onions and the parsley, bay leaves and half the butter. Season with salt and pepper. Cover with the remaining potatoes and butter. Place your lamb on top and put into your moderate oven (180C/gas 8) and allow 25-30 minutes per pound and 25 minutes over. This lamb is cooked slowly and the juices and flavours are absorbed in the potatoes and onions. Cover the lamb initially and then remove the foil about ½ hour before the end to make sure your lamb is nicely brown.

To make the gravy, fry the onion gently in the dripping for 10 minutes, then brown the flour. Add the stock and simmer for 5 minutes before you carve. This will give the fibres in the meat time to relax and then your lamb will not fall apart and let the stuffing out! It will also be more tender.

Take off the potatoes and carve then replace. Pour over a little of the sauce and serve the rest in a jug.

Garnish with loads of fresh herbs.

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Carlton Food Network

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