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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A very tasty variation on roast lamb with flavour of the Mediterranean. No need to use a boned leg ! The stuffing on the surface becomes crisp while the meat stays juicy inside. So tasty you won't need gravy ! Ingredients:
2 kg leg of lamb (bone left in) |
4 slices white bread, process into crumbs |
fresh parsley, roughly chopped |
4 garlic cloves, crushed |
2 tablespoons capers packed in salt, rinsed and chopped |
2 anchovies, chopped |
1 tablespoon grated lemon rind |
3 tablespoons olive oil |
rosemary |
Directions:
1. Heat oven to 200°C.
2. Hold the lamb with the flesh side towards you and cut slices about 2cm apart through to the bone-a bit like cutting chops but not through the bone.
3. Mix the fresh bread crumbs parsley, garlic, capers, anchovies, lemon rind and oil.
4. Using your hands, place stuffing between the slices.
5. Tie the leg with string to hold the slices together-this can be a bit tricky, a spare pair of hands makes it easier.
6. Scatter rosemary over the leg.
7. Place in a baking dish and cook at 180 C for about 2 hours.
8. When you carve, instead of slices you end up with tasty, chunky fingers of lamb.
9. Enjoy !
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