Roast leg of lamb stuffed with spinach and gremolata recipe

By Mitzie Wilson & Debbie Major

Serves 6
Takes 35 minutes to make and 11/4 hours in the oven, plus resting
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Push the boat out and try this stuffed leg of lamb with a difference. Gremolata is simply an Italian word for a lemon, parsley and garlic mix.

Roast leg of lamb stuffed with spinach and gremolata

Ingredients

4 tbsp extra-virgin olive oil
1 medium onion, finely chopped
125g spinach leaves, washed
1.75-2kg leg of lamb, shank bone left in and the hip bone removed

For the gremolata

Grated zest of 1 lemon
2 fat garlic cloves, finely chopped
15g fresh flatleaf parsley leaves, chopped
For the gravy
200ml white wine
400ml fresh chicken stock, hot
2 tsp butter, softened
2 tsp plain flour

Method

1. Heat half the oil in a large pan over a medium-low heat. Gently sauté the onion for 7-8 minutes, until soft. Set aside in a bowl.
2. Add a tablespoon of the remaining oil to the same pan. Add the spinach and cook until just wilted. Tip into a colander and press out the excess liquid, then coarsely chop.
3. To make the gremolata, mix the lemon zest, garlic and parsley in a large bowl. Add the chopped spinach and onion. Stir and season well with salt and freshly ground black pepper. Where the hip bone has been removed, stuff the lamb with the gremolata mixture and seal the opening with fine metal trussing skewers or wooden cocktail sticks. Weigh the lamb and calculate the cooking time, allowing 16 minutes per 450g for pink lamb.
4. Preheat the oven to 230°C/fan210°C/gas 8. Rub the lamb with the remaining olive oil and season. Put in a roasting tin and roast for 15 minutes so it starts to brown. Lower the oven temperature to 200°C/fan180°C/gas 6 and roast for the remainder of the calculated cooking time. Remove the lamb from the oven and lift onto a platter. Cover tightly with foil and rest for 20 minutes.
5. Meanwhile, make the gravy. Tip out all but 2 tablespoons of fat from the roasting tin. Place the tin over a medium-high heat and add the wine. Bring to the boil, scraping the meat juices from the bottom of the tin. Reduce to about 4 tablespoons. Add the stock and boil for about 4-5 minutes, until reduced to a well-flavoured gravy. Mix the butter and flour to a paste and whisk small lumps into the gravy. Simmer for 2-3 minutes, until thickened. Season to taste. Keep hot over a low heat.
6. Carve the lamb, removing the skewers or cocktail sticks as you go. Strain the gravy into a warmed jug. Divide the lamb between serving plates and serve with braised peas and gravy.

Nutritional info

Per serving: 453kcals, 26.2g fat (9.3g saturated), 46g protein, 4.2g carbs, 2g sugar, 0.8g salt

Chef's tip

delicious. tip: ask your butcher (or at the supermarket meat counter) to prepare the lamb for you. Get ahead: stuff the leg of lamb with the gremolata mixture the day before, then cover and chill overnight. Bring the lamb up to room temperature before roasting.