01/08/2018
Slashed and Stuffed Leg Of Lamb
This is my version of Jill Dupleix's sensational recipe and it has become a family favourite. It is also the quickest way to roast a large leg of lamb to feed up to 8 people - it's done in an hour and a half!
Serves:
8
Prep Time: 15 minutes
Cooking Time: 1 hour and 20 minutes (plus 15 minutes resting time)
Ingredients
- 2 cups fresh breadcrumbs
- 1/2 cup chopped continental parsley
- 1/2 cup chopped mint
- 4 cloves garlic, crushed
- grated rind and juice of 1 lemon
- sea salt and freshly ground black pepper, to taste
- 2 kg leg of lamb
- extra virgin olive oil, for drizzling
Method
Combine breadcrumbs, garlic, parsley, lemon rind, 1 teaspoon salt and 1/2 teaspoon together to make stuffing. Cut deep 2cm wide slashes into the leg of lamb, all the way to the bone, cutting into the fleshy part of the leg. Fill each slash with stuffing, and tie with kitchen string to secure. Sprinkle with lemon juice and olive oil and roast at 220°C for 20 minutes, then reduce temperature to 200°C for 1 hour. Allow to rest for at least 15 minutes (or up to an hour, covered with foil) and carve at the table.
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