| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 1 |
|
Boned leg of lamb |
| 1/2 |
tb |
Parsley; sage, rosemary and |
|
|
; thyme |
| 3 |
tb |
White breadcrumbs |
| 1 |
|
Stick celery; finely chopped |
| 1 |
|
Orange; zest of |
| 1 |
lg |
Clov garlic; crushed |
| 1 |
md |
Onion; finely chopped |
| 2 |
oz |
Butter |
| 1/2 |
pt |
Vegetable stock |
| 1/2 |
tb |
Dripping |
| 1/2 |
tb |
Flour |
| 1 |
sm |
Onion; chopped |
|
|
Redcurrant jelly |
|
|
Honey |
|
|
Salt and pepper |
INSTRUCTIONS
First of all you need to make the stuffing. Fry the onion, garlic and
celery for about 10 minutes, until soft but not coloured. Add the zest of
an orange, breadcrumbs and herbs. Cook slightly, season and add the egg.
Mix well. Fill the cavity in the lamb with the stuffing and tuck under the
flaps of meat.
Grease a deep oven proof serving dish well and cover the bottom with a
layer of half the potatoes, then add all the onions and the parsley, bay
leaves and half the butter. Season with salt and pepper. Cover with the
remaining potatoes and butter. Place your lamb on top and put into your
moderate oven (180C/gas 8) and allow 25-30 minutes per pound and 25 minutes
over. This lamb is cooked slowly and the juices and flavours are absorbed
in the potatoes and onions. Cover the lamb initially and then remove the
foil about 1/2 hour before the end to make sure your lamb is nicely brown.
To make the gravy, fry the onion gently in the dripping for 10 minutes,
then brown the flour. Add the stock and simmer for 5 minutes before you
carve. This will give the fibres in the meat time to relax and then your
lamb will not fall apart and let the stuffing out! It will also be more
tender.
Take off the potatoes and carve then replace. Pour over a little of the
sauce and serve the rest in a jug.
Garnish with loads of fresh herbs.
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