A lovely way to add interest to a leg of lamb. Many butchers and supermarkets sell part-boned legs of lamb, which saves on the cooking time. No need to tie up the meat before cooking to hold the stuffing; the tunnel-boned cavity keeps it all neatly in place.
COOK TIME 1 1⁄2 hours, plus resting
1 x 1.8kg (4lb) leg of lamb, tunnel boned
olive oil, for rubbing into the lamb
2 large sprigs rosemary
1 large bunch of flat-leaf parsley, roughly chopped
1 large egg yolk, beaten
2 tbsp fresh white breadcrumbs
salt and freshly ground black pepper
FOR THE MUSHROOM STUFFING
a knob of butter
2 shallots, chopped
175g (6oz) button mushrooms, chopped
2 fat garlic cloves, crushed
FOR THE GRAVY
1 tbsp plain flour
450ml (15 oz) beef or chicken stock
1 tbsp Worcestershire sauce
1 tbsp redcurrant jelly
1. Preheat the oven to 220C/200C fan/gas 7
2. To make the stuffing, melt the butter in a pan over a medium heat and fry the shallots for 2-3 minutes. Add the mushrooms and garlic and fry for 2 minutes until just cooked. Tip into a bowl, add the parsley, egg yolk and breadcrumbs, season and mix.
3. Spoon the mushroom lling into the ‘tunnel’ in the leg of lamb, pushing it in well. Rub the lamb with olive oil and season with pepper. Place the rosemary sprigs in the bottom of a roasting tin and sit the lamb on top.
4. Roast for 20 minutes. Reduce the temperature to 200C/ 180C fan/gas 6 and cook for another hour (or 15 minutes per 450g/1lb, see tips). Remove the joint from the oven and transfer to a board to rest while you make the gravy.
5. Skim the surplus fat from the roasting tin with a spoon, leaving about 1 tablespoon in the tin. Place over a medium heat, sprinkle in the our and stir well, scraping up any sediment and juices in the bottom of the tin. Stir in the stock, Worcestershire sauce and redcurrant jelly, season and bring to the boil, stirring. Boil for 2-3 minutes, then strain.
6. Carve the stuffed lamb and serve with the gravy.
The leg can be stuffed up to 2 days ahead.
The stuffed leg can be frozen uncooked.
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