Roast Leg Of Lamb With Date And Herb Stuffing
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Roast leg of lamb with date and herb stuffing
Ingredients
- 1 x 1.3kg lean whole or carvery lamb leg joint
- Salt and freshly milled black pepper
- 30ml/2tbsp olive oil
For the date and herb stuffing:
- 25g butter
- 2 small red onions, peeled and finely chopped
- 100g fresh breadcrumbs
- 75g finely chopped stoned dates
- Large bunch freshly chopped flat-leaf parsley
- Grated zest of 1 lemon
For the gravy:
- 25g plain flour
- 600ml good, hot lamb stock
Instructions
- Preheat the oven to 180-190°C/350-375°F/Gas Mark 4-5.
- To prepare the stuffing; melt the butter in a large non-stick frying pan and cook the onions until soft. Remove from the heat, add the remaining stuffing ingredients and season.
- Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the mixture into the slits. Shape any remaining stuffing mixture into small balls and cook separately until golden for 15-20 minutes towards the end of the lamb cooking time.
- Transfer the joint to a metal rack in a large non-stick roasting tin, drizzle with olive oil, and open roast for the preferred, calculated cooking time (see below), basting occasionally with any meat juices. Cover with foil if browning too quickly.
Cooking times: Medium: 25 min per 450g plus 25 min Well done: 30 min per 450g plus 30 min - Remove the joint from the oven, loosely cover with foil, and leave to rest for 5-10 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, scraping the base of the pan to release any rich lamb sediment.
- Add the remaining stock and any meat juices from the lamb, adjust the seasoning, if required, and simmer for 8-10 minutes, stirring occasionally. Strain before serving.
- Serve with seasonal vegetables, gravy, and the remaining cooked stuffing balls.