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Roast Leg of Lamb with Fresh Herb Stuffing

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jenny, Bristow’s, Country, Kit 10 servings

INGREDIENTS

1 Leg of lamb; boned (3.6kg
; approximately)
340 g White breadcrumbs
1 sm Onion; finely chopped
1 Dsp oil
1 Egg; lightly beaten
2 Talks Rosemary; (dried or fresh)
2 Stalks thyme; (dried or fresh)
1 sm Bunc parsley; finely chopped
; (dried or fresh)
1 Dsp mustard
1 Dsp honey
2 Dsp oil
1 ts Thyme; chopped

INSTRUCTIONS

STUFFING
HERBS
COATING
Get your butcher to bone the leg of lamb for you as it can be quite a
tricky exercise.
Prepare the herbs. If using dried or frozen herbs there is no preparation
required but if the Rosemary and thyme are fresh then remove the leaves
from the woody stems and chop very finely along with the parsley.
Lightly fry the onion in the oil for 1-2 minutes just until lightly
softened.
Make the stuffing by mixing together the breadcrumbs, onion, herbs and egg
and mix until the mixture starts to bind together. Pack the leg cavity with
the stuffing then reshape and secure either with string or skewers.
Place onto foil then cover with mustard, honey, thyme and oil mixed
together. Secure the foil loosely over the lamb then cook in the oven at
220C/425/gas 6 for 30 minutes. Reduce temperature to 180C/350F/gas 4 for 25
minutes per lb, and allow an extra 20 minutes. Don't forget the standing
time of 15 minutes before serving, to allow the meat juice to flow back
through the lamb.
Serve with boiled or baked potatoes.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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