Stuffed Roast Lamb Leg Recipes

Ingredients :

2 kg leg of lamb, boned out by an obliging butcher

125 g fresh white breadcrumbs

finely grated peel of 1 small washed and dried grapefruit

50 g onions, peeled, grated

50 g brazil nuts, chopped but not too finely

50 g streaky bacon, chopped, fried in its own fat until crisp

2 rounded tbsp chopped parsley

1 tsp dried rosemary, crushed between finger and thumb

25 g butter or margarine, melted

1 tsp salt

1 Grade 2 egg, beaten

Method :

Wash and dry lamb inside and out. Tip crumbs into a bowl. Mix in grapefruit peel, onions, brazil nuts, bacon, parsley, rosemary, butter or margarine and salt. Fork in beaten egg to bind and add a few tsp of milk if necessary to hold stuffing together. Pack into lamb, skewer opening together then stand joint in roasting tin. Roast 2 hours in moderate oven, 350F, Gas 4, basting 3-4 times. Serve with gravy made from pan juices and a selection of seasonal vegetables.

Grapefruit peel in a stuffing, with chopped bacon and brazil nuts, give it an original touch and 'lifts' the flavor of the lamb to perfection. This is very much a party dish, well suited to Easter.

Serves 4 - 6

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