Stuffing a lamb leg is an innovative way to transform a simple cut of meat into something feast-worthy for special occasions such as Christmas or Easter. This recipe makes sure that is the meat is bursting with flavor, especially when stuffed with fresh herbs like rosemary and pine nuts and served alongside homemade gravy.
Try This Recipe Today And You Surely Will Not Be Disappointed:
Preparation Time: 20 minutes
Cooking Time: 1 hour 45 minutes
Whole Leg of Lamb – 2 kg
Garlic – 1 bulb
Pine nuts – ¼ cup
Fresh rosemary – ½ bunch
Flat-leaf parsley – ½ bunch
Ciabatta, cut into chunks – 100 greams
Anchovy fillets – 4
Green olives, chopped – ¼ cup
Lemon zest – from 1 lemon
Lemon juice – from 1 lemon
Onions, chopped – 2
Celery, chopped – 2 sticks
Carrots, chopped – 2
Olive oil – few tablespoons
Plain flour – 1 tablespoon
Red wine – 1 bottle
Vegetable or chicken stock – 1 liter
Black pepper – to taste
Sea Salt – to taste
Preheat your oven to a temperature of 400 degree Fahrenheit or 200 degree Celsius. Place the leg of lamb face down on the kitchen counter and cut gently halfway down the leg in such a way that the meat opens up to create a pocket.
To prepare the stuffing, add few garlic cloves to a food processor along with rosemary, parsley leaves and anchovies. Blitz the mixture for few second and then remove the mixture and place aside in a bowl. In the same food processor, add ciabatta and pine nuts and pulse a few times. Keep in the same bowl as the herbs and then add lemon zest and chopped olives. Season with pepper and salt and mix everything together. If the mixture looks dry, add a bit of the lemon juice.
Place the prepared stuffing inside the pockets of the leg of lamb and then wrap the meat again in place and tie up using a string. Also add the rest of the rosemary spring below the string. Drizzle olive oil on top of the lamp cut and season with pepper and salt.
Place the chopped carrots, onions and celery along with few garlic cloves in a roasting tray and then lay the prepared leg of lamb on top of it. Roast in the preheated oven for about 1 hour 30 minutes, making sure to baste the lamb leg by pouring wine on top of it after every 30 minutes. This will make the meat extremely delicious and juicy. Once cooked completely, transfer the prepared lamb leg to a platter and let it rest.
To prepare the gravy, gather all the remaining veggies and fat from the tray using a spoon and then place in a pan over low heat. Add flour and mash everything well using a potato masher. Add a cup of red wine and boil the mixture to cook the alcohol completely. Add the chicken or vegetable stock and allow it to boil again. Simmer for about 10 minutes to thicken the gravy a bit.
Pour the gravy into a pan or jug and serve with the well-rested leg of lamb to savor the deliciousness.