Stuffed Leg of Lamb

Cook Time 1 hour 30 minutes

Serves 4

Ingredients

1.6 kg boned leg of lamb, sinew and excess fat removed

3 onions, finely sliced

½ cup white wine 

1 cup chicken stock

Olive oil, for searing

Stuffing

3 garlic cloves, minced

3 anchovy fillets in oil, drained

2 rosemary sprigs, leaves picked and finely chopped

Zest of 1 lemon

2 tbsp Dijon mustard

¾ cup fresh breadcrumbs

3 tbsp olive oil

To Serve

Herb salad, to garnish

Method

Take the lamb out of the fridge 1 hour before cooking and preheat the oven to 160°C.

For the stuffing, combine the garlic, anchovy, rosemary, and lemon zest, then mix in the mustard, breadcrumbs, and olive oil. Season generously and mix to combine.

Season the lamb with salt and pepper, then place, fat-side down, on a chopping board. Spread the stuffing evenly over the lamb, then roll up to enclose the stuffing and secure with kitchen string, tying firmly at 2 cm intervals.

Heat the olive oil in a large, flameproof casserole dish over high heat. Add the stuffed lamb and cook, turning, for 6–8 minutes until golden brown on all sides. Add the onion and cook for a further 3 minutes, or until softened. Deglaze with the wine and pour in the stock.

Cook the lamb for 40–50 minutes, until it reaches an internal temperature of 55°C, allowing it to rise to 60°C while resting.

Remove the stuffed lamb from the sauce, place it on a plate, and rest for 10-15 minutes.

Carve the stuffed lamb, arrange on a platter and spoon over the braising juices and onion.