I realise this is a very meaty start to a post on a blog that I share with a non-meat eater. But, this is seriously delicious.
I was having a discussion recently with my friend C, who commented that she would like to see more savoury dishes on the blog. Obviously, I’m not surprised at this, I know I have a penchant for all things sweet (I love sweet things!). But it is a valid point. This discussion coincided with C telling me that a friend is giving her some lamb from their farm. C was looking for suggestions about what to do with it and I remembered this cracking recipe which I have made several times, but failed to blog up until now, due to the ‘meat’ factor.
This is quite simple but very tasty. The lamb is stuffed with preserved lemons, herbs, bread and pinenuts and roasted. This is a particularly good recipe if you are cooking for a crowd, we made three of these for a sit down lunch for 20 people and there were plenty of leftovers. Serve with some roast potatoes, some greens and an interesting salad. Delicious!
Stuffed leg of lamb
Loosely based on a recipe for stuffed lamb from Jamie Oliver.
Note: The first time we made this, Mr M bought a leg of lamb with the bone and boned it himself. The second time we made it, we made life significantly easier on ourselves by buying the lamb de-boned. You should definitely do the same!
3 cloves of garlic, peeled
3 large handfuls of fresh herbs (mint, thyme, parsley and oregano)
6 slices of pancetta or bacon
3 tbs of roughly chopped preserved lemon
100g bread torn into small pieces
a handful of pinenuts
salt and pepper to taste (be careful with the salt as the preserved lemon is already salty)
2kg leg of lamb (deboned)
a large bunch of rosemary
- Pre-heat your oven to 200C/400F.
- Place the garlic in a food processor along with the mixed fresh herbs. Add the pancetta/bacon and preserved lemon and pulse to combine. Remove the mixture and set aside. Add the bread to the processor and process until fine. If you don’t have a food processor, just chop everything finely.
- Mix the breadcrumbs with the herb mixture, then add the pine nuts and salt and pepper (easy on the salt!).
- If you have not deboned your lamb, you will need to. This is a bit of a task, so its much easier to get the butcher to do this for you! You should also remove a lot of the fat on the outside.
- Place the stuffing on a third of your lamb:
- Roll the lamb tightly so that the stuffing is in the middle. Secure with kitchen twine – criss-cross the twine at 1 inch intervals.
- Push some pieces of rosemary under the string. Season with salt and pepper and pat with olive oil.
- Roast for approximately 1 hour. When the lamb is cooked, rest it for 15 minutes before serving.