Stuffed Leg of Lamb
Ask your local SuperValu butcher to bone and butterfly the lamb for you.
6 people
95 minutes
20 minutes
Ingredients
- 1 tbsp Paprika
- 1 tbsp Plain Flour
- 1 - SuperValu Quality Irish Lamb Leg boned and butterflied
For the Stuffing
-
60
g
Almonds
roughly chopped
-
1
pinch
Black Pepper
-
1
tbsp
Butter
-
6
-
Dried Apricots
roughly chopped
-
2
cloves
Garlic
finely chopped
-
1
small
Onion
very finely chopped
-
1
pinch
Salt
-
100
g
SuperValu Baby Spinach
-
75
g
SuperValu Fresh Breadcrumbs
-
4
tbsp
SuperValu Fresh Parsley
finely chopped
-
1
tbsp
SuperValu Fresh Thyme
leaves, finely chopped
Method
1. Preheat the oven to 160°C/gas mark 3.
2. Spread the lamb out flat on a chopping board. Mix the paprika and flour together in a small bowl, then rub this all over the outside of the lamb. Set aside while you make the stuffing.
3. Melt the butter in a small pan set over a medium-low heat. Add the chopped onion and cook for about 5 minutes, until soft but not browned. Add the rest of the stuffing ingredients and cook for a further 2 minutes, until the spinach is wilted but still bright green. Spread the stuffing over the inside of the lamb, then roll up and tie with kitchen string at 5cm to 10cm intervals.
4. Place the lamb in a roasting tin and roast in the oven for 1 hour 35 minutes, until the internal temperature reaches 60°C. If you prefer your lamb well done, roast for 1 hour 50 minutes, until the internal temperature reaches 70°C.
5. Transfer to a chopping board and loosely cover with tin foil to keep warm. Allow to rest for 15 minutes before carving into slices. Serve with roast potatoes.
