Roast lamb stuffed with apri­cot & mint

BBC Good Food - - Roasts -

‘If you ask for a tun­nel-boned leg of lamb, then you’ll end up with a neat en­closed joint. Al­ter­na­tively, you can roll the meat over the stuff­ing and tie it well, or, if you have a friendly butcher, ask if you can take the stuff­ing to them so they can roll and tie the lamb for you.’ Ai­dan Mcgee the­ge­orge­and­drag­

SERVES 6 PREP 30 mins COOK 1 hr 10 mins plus rest­ing MORE EF­FORT

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you) oil

100g car­rot, chopped

100g leek, chopped

100g cel­ery, chopped

1/2 bulb of gar­lic, bro­ken into cloves and lightly crushed

1/2 pack rose­mary

500ml lamb or chicken stock

for the stuff­ing

200g ready-to-eat dried apri­cots, finely chopped

1/2 pack mint, leaves picked and finely chopped

150-200g bread­crumbs (us­ing 200g gives you more solid stuff­ing, which is eas­ier to carve; 150g is softer and more spoon­able)

1 egg

1 Lay the lamb, skin-side down, on a board – if the joint you bought is tied up, then snip the strings and un­roll it. Cut sev­eral pieces of string long enough to tie around the lamb, then slide them un­der the joint so they’re reg­u­larly spaced out. Mix the stuff­ing in­gre­di­ents to­gether, and sea­son well. Spread the stuff­ing out along the mid­dle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays to­gether, but don’t make it too tight or it will cut into the meat. Tie some string length­ways too, if nec­es­sary. 2 Heat oven to 170C/150C fan/gas 3. Sea­son the lamb evenly all over. Heat a lit­tle oil in a large fry­ing pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb break­ing up when you carve it. 3 Tip the veg, gar­lic and rose­mary into a roast­ing tin and put the lamb on top, seam-side down. Cook the lamb un­til the core tem­per­a­ture reaches 60C on a meat ther­mome­ter – this should take around 1 hr for a 2 kg leg. As you rest the lamb, the tem­per­a­ture will con­tinue to rise so don’t over­cook it.

4 Lift the lamb out of the tin and, keep­ing it warm, rest for up to an hour. Put the roast­ing tin on the hob. Add the stock, bring to a sim­mer, then tip the lot into a saucepan, scrap­ing up any bits. Add 500ml wa­ter and then sim­mer again un­til re­duced by half. Pour through a fine sieve and serve with the lamb.

GOOD TO KNOW iron • 1 of 5-a-day

PER SERV­ING 846 kcals • fat 48g • sat­u­rates 22g • carbs 33g • sug­ars 15g • fi­bre 4g • pro­tein 67g • salt 1.0g

Ready in just over two hours, this lamb re­duces the stress of the Big Day

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