This stuffed leg of lamb transforms a regular cut into something a little bit special for Mother’s day
Ingredients
- 250g kale
- 4 garlic cloves, chopped
- 4 anchovies, finely chopped
- 1 lemon, zested
- 70g fresh breadcrumbs
- 1.5kg leg of lamb, part tunnel boned, shank attached (ask your local butcher to do this for you)
- 2 bunches of rosemary
- 1 bunch of thyme
- 500ml lamb or chicken stock
- 2tbsp olive oil
- butchers’ string to tie the lamb
Directions
- Cook the kale in boiling water until just wilted, then refresh in iced water. Drain and carefully squeeze the excess water from the kale, then roughly chop. Tip into a mixing bowl, stir in the garlic, anchovies, zest and breadcrumbs, and season (add lots of pepper). Pack the stuffing into the cavity of the lamb and tie with string – it doesn’t matter if it’s messy, just make sure the filling is secured. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 190°C/170°C fan/gas 5. Mix the herbs with the hay (if using), transfer to a deep roasting tin, then pour over the stock. Nestle the lamb on top, drizzle with oil and sprinkle with salt. Roast for 1hr 20 mins for pink lamb, adding 10 mins if you want it cooked through and another 10 mins for well done. Rest for 20 mins, then carve into thick slices and serve.
