POTATO STUFFED ROAST LEG OF LAMB

Potato stuffed roast leg of lamb

• This dish is a winner if you want to impress your significant other with a specialised meal, or celebrate a special occasion with friends and family.

• Lamb is a speciality dish that requires precision and time to prepare. Make sure that you are not in a rush when you are making this dish, to get the best out of it.

• Also, ensure that you go shopping for the meat on the day, or at least a day before, to ensure that the meat is still fresh once you start with your dish.

• You can opt for a side of mixed vegetables or a salad of your choice.

• Paired with a good quality white or red wine, lamb goes down well enjoyed on a summer’s afternoon or lunch, served under open skies in the company of wonderful people.

• This is one special dish that you won’t regret taking time out to prepare.

The below recipe serves about 10-12 people Preparation time: two hours

INGREDIENTS:

*One leg of lamb, boneless *One bunch of spinach

*Two potatoes, cubed and pre-boiled *Salt and pepper

*Two teaspoons of dried rosemary *Two teaspoons of dried thyme *Two teaspoons of lemon rind *Olive oil

METHOD:

1. Pre-heat the oven to 200C. Place the meat on a chopping board, with the fat side at the bottom. Season the inside with salt and pepper. Spread over spinach on top, then potatoes.

2. Roll the meat up and tie tightly with string or net. Season with rosemary, thyme and lemon rind, then drizzle with olive oil.

3. Roast in the oven for an hour.

4. Remove from the oven, cover with foil and leave to rest for about 15 minutes before slicing.