Rolled Deboned Leg of Lamb

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Rolled Deboned Leg of Lamb
Impress your guests with this succulent leg of lamb, a dish that combines tender, flavourful meat with a rich, savoury stuffing. Create a truly memorable dining experience for every celebration.
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Rectangular Roaster
265,00 €
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3-ply Stainless Steel Rectangular Roaster
Ingredients
Method

Ingredients

For the Leg of Lamb:
  • 1.5 kg deboned butterflied leg of lamb (ask your butcher)
  • 50g Parmesan, grated
  • 700g baby potatoes
  • Salt
  • 6 fennel heads, tops removed & quartered (reserve the fronds for garnish)
  • 30g (2 tablespoons) butter
  • Olive oil
  • 4 sprigs of thyme
For the Stuffing:
  • 320g sausage meat/meat from 4 pork sausages
  • 1⁄2 cup bread crumbs
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 2 sprigs of sage, chopped
  • 20g pistachios, roasted and chopped
  • Olive oil
  • Salt & black pepper

  • Method

  • 1
    To make the stuffing, place the shallots and garlic into a saucepan drizzled with olive oil and sauté on a low heat until softened. Add the sage and cook until fragrant. Set aside to cool.
  • 2
    Place the breadcrumbs into a bowl and add a splash of water to rehydrate. Place the sausage meat into a large bowl and add the cooled shallot mixture, pistachios, and breadcrumbs. Mix well to combine and season well. Lay the lamb on a board, skin side down and place the stuffing in the centre. Roll the lamb up tightly. Secure with string and roll in cling film tightly. Chill overnight.
  • 3
    The next day, boil the baby potatoes and once cooked, remove from the boiling water and cool and set aside.
  • 4
    Preheat the oven to 170°C / 338°F / Gas Mark 5
  • 5
    Remove the lamb from the fridge and unwrap it. Heat a large frying pan with olive oil and brown the lamb until golden.
  • 6
    Crush the potatoes using your hands and place them in a Le Creuset Classic 3-ply Stainless Steel 35cm Roaster, sprinkle over the grated parmesan, season and toss to coat.
  • 7
    Place the browned lamb on the potatoes and cover with tin foil. Roast for 40 minutes. Uncover and roast for another 20 minutes.
  • 8
    While the lamb is roasting, baste with the juices in between cooking times and prepare the fennel.
  • 9
    Place a large frying over a medium heat and drizzle with olive oil, add the butter and a few sprigs of thyme and slowly caramelise the fennel until soft and golden. Season while cooking. Set aside to reheat just before serving.
  • 10
    Remove the lamb from the roaster and allow it to rest while roasting the potatoes for another 10 minutes or so until golden and crisp.
  • 11
    Slice the lamb and serve with the roasted potatoes and caramelised fennel. Drizzle over the lamb roasting juices. Serve with roasted baby carrots and a rocket and parmesan salad.