Stuffed Leg of Lamb

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Lamb Recipe - Stuffed Leg of Lamb

1 x 1,7kg boned leg of lamb
2 cloves garlic, crushed
2ml dried origanum
4ml salt
2ml dried thyme
2ml paprika
50ml flour
500ml water

20ml oil
5ml butter
2 onions, chopped
200g mushrooms, wiped and sliced
1 green pepper, seeded and diced
100ml toasted, slivered almonds
375ml cooked rice
10ml soy sauce

Make the stuffing by heating butter and oil and frying half the onion, all the mushrooms, green pepper and almonds. Keep stirring, and remove when nicely browned. Add rice and soy sauce and toss well. Open out leg of lamb and place on rack in roasting pan, adding water and remaining onion at the side. Roast at 160ºC for 2 hours, basting a few times with pan juices, then cover loosely with foil and leave in oven for another hour, adding water or stock to roasting pan as necessary. Leave in warming over for 10 minutes, then make gravy from pan juices before carving meat. Serves 6-8.