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This is a wonderful stuffing for lamb I made this the other night with lamb fillets. I sliced them very carefully down the centre being careful not to go all the way through, I opened them out and pounded with a meat mallet. I then placed the stuffing on one side and rolled up and secured with kitchen string just as you would a boned leg. I was only making for 2, hence the lamb fillets and I have been testing recipes for the Christmas table, this one is going on my list it was superb. I served mine over parsnip mash and fresh vegetables with a homemade gravy. If you would like to read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4lbs Leg of lamb (boned weight)
Salt and pepper
Kitchen string

For the stuffing

1/2 Tablespoon olive oil
1/2 Large onion, finely chopped
2 3/4 Ounces walnut pieces
2 1/4 Ounces breadcrumbs
5 1/2 Ounces goat’s cheese
8 Fresh figs, quartered
3 Sprigs thyme, leaves only
1 Egg, beaten

Method

1. Preheat the oven to 400 degrees F.

2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.

3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat’s cheese into little nuggets.

4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.

5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.

6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.

All photos taken by me unless otherwise stated.

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We love Sunday roasts there is a lot of preparation time, so it is not something I do often. I make chicken roasts, beef and duck roasts, because the weather is finally cool enough, that you don’t mind having the oven on nearly all day, I decided to make a lamb roast.

                                                                                                                                                                       Ingredients

For the lamb

olive oil
1.7kg Leg lamb
4 cloves garlic, sliced thinly
1/2 Tablespoon Thyme leaves
1/2 Tablespoon Sage, finely chopped
11/2 Teaspoons Rosemary, finely chopped
1 Teaspoon mint, finely chopped
1 Teaspoon garlic powder extra

Method

I prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.

1. Place lamb on roasting tray. Rub lamb with olive oil. Cut 3 slits across top of lamb stuff sliced garlic into them. Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.

2. Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as desired.

3. Remove lamb and wrap in foil to keep warm turn up oven temperature to 220c this is for the Yorkshire puddings (recipe follows below.)

Stuffing

130g Paxo sage and onion with lemon stuffing mix
25g Butter
1 Teaspoon chicken stock, concentrated (cube, powder, paste)
300g Chicken mince

Method

1. Add 1/2 cup boiling water to butter and chicken stock to dissolve then pour this into mix, add the rest of the water according to packet directions remembering to minus the half cup already added.

2. Fluff stuffing with fork, add chicken and mix until well combined.

Note: If you can’t get chicken mince you can use chicken fillets and just whiz with bar mix until there are no lumps of chicken meat in it.

3. Place stuffing into either large baking dish or I prefer to use two small ones so I can place one at each end of the table. Bake in pre-heated oven 200c for 35 minutes, until browned on top and cooked through.

Note: I make this earlier in the day and just reheat in the microwave.

Broccoli Cauliflower cheese

1.3 kg broccoli and caulifour
2 Cups milk
1 Cup Gruyere cheese, grated
1 Cup cheddar cheese, grated
3/4 Cup Parmesan cheese, grated
3 Teaspoons cornflour
3/4-1 Cup extra Gruyere, Parmesan for the top
1/4 Cup breadcrumbs for the top

Method

1. Chop broccoli and cauliflower into medium and small Florette’s, Add enough water to a saucepan to cover veg, add broccoli and cauliflower and boil until just tender.

2. Remove and strain allow veg to stand for some time to make sure all the water has drained, otherwise it makes the sauce go all watery.

3. In a pan heat milk, add a little water to cornflour and mix pour into milk and stir until mixture thickens, don’t worry if it seems quite thick it is meant to be.

4. Arrange broccoli and cauliflower in an oven proof dish top with sauce, sprinkle breadcrumbs and extra cheese over the top and bake for 15-20 at 180c minutes until browned and heated through.

Note: This can be made ahead and stored in the refrigerator if you do this do not sprinkle with breadcrumbs or cheese until just before cooking in the oven.

Potatoes

5 Large potatoes, cut for roasting
2 Teaspoons paprika
2 Teaspoons sage

Method

1. Par boil the potatoes in a saucepan drain, place in a large bowl and cover with water until ready to use.

2. When you turn the oven up to 180c for the final cooking of the lamb, remove lamb from oven and add potatoes to roasting tray, spoon some of the juices from the lamb and roast potatoes with lamb for the last 11/2 hours.

Roasted Celeriac

2 Tablespoons olive oil
1 kg Celeriac
1 garlic bulb
11/2 Tablespoons parsley, finely chopped
90g Natural yogurt

1. Cut celeriac into wedges, combine wedges in a bowl with the olive oil.

2. Transfer celeriac wedges to a baking dish with garlic bulb and bake in 180c oven for about an hour or until celeriac is soft and golden brown.

3. Remove celeriac to a bowl. Cut garlic bulb in half and squeeze garlic out of each bulb over celeriac, add parsley and toss to combine serve topped with yogurt.

Honeyed carrots

2 Large carrots
2 Tablespoons honey
20g butter

Method

1. Boil carrots until just tender drain. Melt butter in a pan add honey and carrots toss to combine and serve immediately.

Fresh Corn on the cob

3 Ears Corn, Halved
30-40g butter

Method

1. Peel outer leaves from corn removing all stringy bits and wash.

2. Add some water to a pan enough to cover the corn and bring to the boil, add corn and boil for about 15 Min’s, drain. Cut butter into chunks and rub over hot corn until the corn is thoroughly covered, serve immediately.

Yorkshire puddings

1 Cup plain flour
2 eggs, beaten lightly
1 cup milk

Method

1. Whisk all ingredients together to form a smooth batter.

2. Divide about 2 tablespoons oil between a 12 hole patty tin. Heat in a hot oven 220c for a few minutes, remove and keep oven door closed to keep in heat. Divide batter among holes and put back into oven bake 15-20 Min’s or until golden.

Gravy

3 Tablespoons bisto instant gravy granules
3 Tablespoons roasting juices from pan

Method

1. Add pan juices to gravy jug with granules and add water according to what brand of granules you use.

To serve Carve lamb and place on large serving platter with potatoes and Yorkshire puddings all other dishes serve separately place all dishes on table for everyone to help themselves. Serve lamb with gravy and mint sauce.

All photo’s taken by me unless otherwise stated.

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