How To make Stuffed Leg Of Lamb

How to cook a Stuffed Roast Leg of Lamb

In this episode, we are going to cook a Stuffed Roast Leg of Lamb!

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How to Stuff & Roll a Lamb Roast Like a Pro | Cook with Curtis Stone | Coles

Curtis shows us how to cook the perfect lamb roast in the oven using a boneless leg of lamb. Follow his tips on how to properly stuff, roll and tie the lamb, ready to be baked. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist

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Greek Leg of Lamb with Chestnut Stuffing

Lamb is my favorite meat. This boneless leg of lamb is perfectly marinated in Greek herbs and filled with a combination of roasted chestnuts and sweet prunes. This is a beautiful and impressive main course for your Holiday table.

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Stuffed Leg of Lamb Recipe with Rosemary & Pine Nuts | Woolworths

SERVES 8

Ingredients:
• 2 kg Australian Lamb Leg Roast
• 1 whole garlic bulb
• ½ bunch fresh flat-leaf parsley
• ½ bunch fresh rosemary
• 4 anchovy fillets
• 100g ciabatta
• 1 large handful of pine nuts
• 1 large handful of green olives
• 1 lemon
• sea salt and freshly ground black pepper
• olive oil
• 2 onions
• 2 carrots
• 2 sticks of celery
• 1 glass of red wine
• 1 heaped tablespoon of plain flour
• 1 litre organic chicken or vegetable stock

Method:
1. Preheat oven to 200˚C. Turn lamb upside down on a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket.
2. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape the mixture into a bowl, then add the ciabatta and pine nuts to the processor – you want it to be quite coarse so just pulse it a few times, then tip it into the bowl of herbs along with the olives and lemon zest. Season, then scrunch everything together with your hands – if it looks too dry, add a little lemon juice.
3. Pack the stuffing into the lamb pocket, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little oil, pat this into the lamb and season.
4. Place the onion, carrot and celery into a roasting tray with the remaining unpeeled garlic and lay the lamb on top. Roast for about 1 hour 30 minutes. After 30 minutes, baste by pouring a swig of wine over the meat and veg every 15 minutes or so until meat is cooked. Transfer meat to a board to rest.
5. Spoon off most of the fat from the tray, then place it on the stove over low heat. Add the flour and mash together with a potato masher. Pour in a glass of red wine and bring to the boil. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until thickened.
6. Season to taste, then sieve the gravy into a jug, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At the is point, the lamb will be just perfect. Enjoy!

Jamie's Tip:
In Italy, they’ll start basting the lamb after 30 minutes by
pouring a swig of wine over the meat every 15 minutes or
so until it is cooked. Trust me – it is well worth doing and
makes it juicy and delicious!

How To Cook Stuffed Leg Of Lamb

Have you ever wanted to get good at lamb recipes. Well look no further than this tutorial on How To Cook Stuffed Leg Of Lamb. Follow Videojug's professionals.

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