STUFFED LEG OF LAMB WITH ONION & LEEK SAUCE
Here, I’ve made a stuffing with parsley, mint and black pudding and rolled it into a leg of lamb. The easiest way to do this at home is to buy a leg of lamb that has been tunnel boned, giving you a pocket to put the stuffing in.
Serves 8 l 2kg (4lb 8oz) leg of lamb, boned l Sea salt and freshly ground black pepper
For the stuffing l A small bunch of flat-leaf parsley,
chopped l ½ a small bunch of mint, chopped l 4 garlic cloves, finely chopped l 150g (5½oz) breadcrumbs l 1tbsp Dijon mustard l 50g (1¾oz) hazelnuts, roughly
chopped l 1 egg l 150g (5½oz) black pudding, diced For the sauce l 25g (1oz) salted butter l 1 large onion, diced l 2 leeks, diced l 1 heaped tbsp plain flour l 25ml (¾fl oz) white wine l 400ml (14fl oz) full-fat milk l 100ml (3½fl oz) double cream l A few sprigs of flat-leaf parsley,
chopped
Preheat the oven to 240°C/fan 220°C/ gas 9. Put the lamb on a board, skin-side down, open out and season all over.
To make the stuffing, put the parsley and mint in the bowl of a food processor and whizz to chop more finely. Add the garlic, breadcrumbs, mustard, hazelnuts and egg, then season. Whizz again to combine. Spoon the stuffing onto the lamb and spread all over, then scatter with the black pudding and season. Roll the lamb up to enclose the stuffing, then tie securely with string, both horizontally and vertically. Place on a wire rack in a large roasting tray and roast for 30 minutes, then reduce the temperature to 200°C/fan 180°C/gas 6 and roast for an hour.
Set aside for 30 minutes to rest, covered with foil to keep warm.
To make the sauce, heat the butter in a pan over a medium heat.
Once melted and foaming, stir the diced onion in and cook for 5 minutes, stirring regularly.
Add the leeks and cook for 2 minutes. Stir the flour in and cook for 30 seconds-1 minute. Season.
Whisk in the wine, milk and cream, season, and stir the parsley in.
Untie the lamb and lift onto a board. Slice and serve with the sauce, spooning any resting juices from the lamb over.