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- Roasted Leg of Lamb Stuffed with Leeks…
Back Roasted Leg of Lamb Stuffed with Leeks…
Roasted Leg of Lamb Stuffed with Leeks and Tarragon
The perfect roast for a satisfying Sunday lunch.
- 2 kg lamb leg roast
- 3 leeks, thinly sliced
- 100g butter
- 1 heaped tbsp fresh tarragon or rosemary, finely chopped
- 2 cloves garlic, finely chopped
- 250ml white wine
- 1 kg baby new potatoes
- 2 tbsp plain flour
- 300ml lamb stock, from a cube
- 25g mint, chopped
- 2 tbsp capers
Total time required
- Preparation time:
- Cooking time:
- Remove the lamb from the fridge one hour before cooking. Cook the leeks in half of the butter over a medium heat for 10 minutes. Add tarragon (or rosemary) after 5 minutes.
- Take leeks off heat and stir in the garlic and season with salt and pepper. Leave to cool.
- Preheat oven to 200˚C/400˚F/Gas 6. Cut 4 deep incisions in the lamb in between the string, so that the lamb holds its shape. Push the leek mixture in all the incisions and rub in thoroughly.
- Place remaining leeks on the base of a large roasting tray and put the lamb on top. Season well, and pour over the white wine.
- Cover with foil and cook for 10 minutes at this temperature, before reducing the heat to 180˚C/350˚F/Gas 4. Cook the lamb for 2 hours 20 minutes, removing the foil halfway through.
- Set the lamb aside to rest for 15 minutes, covered in foil.
- Meanwhile, cook the potatoes, according to on-pack instructions.
- Put the roasting tray over heat or transfer the juices to a pan. Stir in some fl our and cook for a minute, then add the stock. Bring to a simmer, stirring all the time. Check the seasoning.
- To serve, melt remaining butter, and stir in mint, capers and seasoning. Spoon over potatoes. Carve lamb and serve with gravy.