Impress your guests with this succulent leg of lamb, a dish that combines tender, flavourful meat with a rich, savoury stuffing. Create a truly memorable dining experience for every celebration.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
For the Leg of Lamb:
- 1.5 kg deboned butterflied leg of lamb (ask your butcher)
- 50g Parmesan, grated
- 700g baby potatoes
- Salt
- 6 fennel heads, tops removed & quartered (reserve the fronds for garnish)
- 30g (2 tablespoons) butter
- Olive oil
- 4 sprigs of thyme
For the Stuffing:
- 320g sausage meat/meat from 4 pork sausages
- 1⁄2 cup bread crumbs
- 2 shallots, diced
- 2 cloves garlic, minced
- 2 sprigs of sage, chopped
- 20g pistachios, roasted and chopped
- Olive oil
- Salt & black pepper
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Method
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1To make the stuffing, place the shallots and garlic into a saucepan drizzled with olive oil and sauté on a low heat until softened. Add the sage and cook until fragrant. Set aside to cool.
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2Place the breadcrumbs into a bowl and add a splash of water to rehydrate. Place the sausage meat into a large bowl and add the cooled shallot mixture, pistachios, and breadcrumbs. Mix well to combine and season well. Lay the lamb on a board, skin side down and place the stuffing in the centre. Roll the lamb up tightly. Secure with string and roll in cling film tightly. Chill overnight.
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3The next day, boil the baby potatoes and once cooked, remove from the boiling water and cool and set aside.
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4Preheat the oven to 170°C / 338°F / Gas Mark 5
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5Remove the lamb from the fridge and unwrap it. Heat a large frying pan with olive oil and brown the lamb until golden.
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6Crush the potatoes using your hands and place them in a Le Creuset Classic 3-ply Stainless Steel 35cm Roaster, sprinkle over the grated parmesan, season and toss to coat.
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7Place the browned lamb on the potatoes and cover with tin foil. Roast for 40 minutes. Uncover and roast for another 20 minutes.
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8While the lamb is roasting, baste with the juices in between cooking times and prepare the fennel.
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9Place a large frying over a medium heat and drizzle with olive oil, add the butter and a few sprigs of thyme and slowly caramelise the fennel until soft and golden. Season while cooking. Set aside to reheat just before serving.
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10Remove the lamb from the roaster and allow it to rest while roasting the potatoes for another 10 minutes or so until golden and crisp.
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11Slice the lamb and serve with the roasted potatoes and caramelised fennel. Drizzle over the lamb roasting juices. Serve with roasted baby carrots and a rocket and parmesan salad.
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