Serves 4-6 Preparation time: 20 minutes Cooking time: Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes Ingredients: 1 x 1.3kg/3lb Quality Standard lean whole or carvery lamb leg joint Salt and freshly milled black pepper 30ml/2tbsp olive oil Date and Herb Stuffing: 25g/1oz butter 2 small red onions, peeled and finely chopped 100g/4oz fresh breadcrumbs 75g/3oz finely chopped stoned dates Large bunch freshly chopped flat-leaf parsley Grated zest of 1 lemon Gravy: 25g/1oz plain flour 600ml/1pint good, hot lamb stock 150ml/¼pint medium white wine
Method: 1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2. To prepare the stuffing; melt the butter in a large non-stick frying pan and cook the onions until soft. Remove from the heat, add the remaining stuffing ingredients and season. 3. Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the mixture into the slits. Shape any remaining stuffing mixture into small balls and cook separately until golden for 15-20 minutes towards the end of the lamb cooking time. 4. Transfer the joint to a metal rack in a large non-stick roasting tin, drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly. 5. Remove the joint from the oven, loosely cover with foil and leave to rest for 5-10 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment. 6. Add the remaining wine, stock and any meat juices from the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving. 7. Serve with seasonal vegetables, the gravy and the remaining cooked stuffing balls. Recipes are taken from Tuck-in 14, the free recipe booklet from EBLEX Ltd. You can request a free copy by calling 0870 606 3030. Alternatively, visit www.tuck-in.com to download a copy or for more inspirational recipe ideas.