Saturday, March 14, 2009

Stuffed Leg of Lamb

Medium Leg of Lamb (Boned)
15 Basil Leaves
Handful of Capers
4 to 5 Garlic Cloves Sliced
Rock Salt, Kibbled Pepper
2 Red Onions
2 Large Sweet Potatoes
2 Large Potatoes
Purple Sprouting Broccoli
500ml Stock (preferably lamb)
300ml Red Wine

1.Make several incisions in the lamb with a small knife to insert the sliced garlic.
2.Push basil, capers and 2 sliced cloves into the middle of the joint. Season well.
3.Rough chop red onion, put into a roasting tin and place lamb on top.
4.Roast in oven at 180° for 20 minutes then down to 120ยบ for 70 minutes.
5.Peel and cut potatoes and sweet potato into ½ inch batons.
6.Place in salted water and bring to boil.
7.Boil for 2 minutes then drain.
8.Put into a roasting tin, with the garlic and salt/pepper
9.Take out meat and allow to stand with tin foil over top.
10. Return roasting pan to the heat.
11. When hot add red wine to deglaze and reduce by two thirds.
12. Add stock and reduce by half.
13. Strain through sieve.
14. Boil Purple Sprouting Broccoli, when cooked drain water, toss in butter.
15. Serve

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