Roast leg of lamb with wild garlic, feta and mint stuffing
- April 2014
- Serves 8
- Hands-on time 45 min, oven time 1 hour 10-30 min
This roast lamb recipe with garlic, feta and mint stuffing is excellent served with chunky roast potatoes cooked with whole garlic, lemon wedges and oregano, plus a greek salad, without the feta.
- 28.7g (13.1g saturated)
- 3.2g (2.1g sugars)
- 2-2.5kg leg of British lamb, tunnel-boned, shank left in place
- 25g butter
- 4 garlic cloves (plus 2 extra cloves if using spinach), crushed, plus 1 whole clove
- 1 tsp fennel seeds, lightly crushed
- 1 bunch spring onions, thinly sliced
- 500g wild garlic leaves (or 500g mature spinach leaves), thick stalks already removed
- 1 tsp dried oregano
- 4 tbsp chopped fresh mint
- 200g feta, crumbled
- 1 tbsp olive oil, plus extra
- 200ml good quality chicken stock
- Heat the oven to 230°C/fan210°C/gas 8. Weigh the boned lamb leg and calculate the cooking time, allowing 18 minutes per 500g. This is for lamb that’s still slightly pink in the centre.
- Melt the butter in a large pan over a low heat, add the garlic and fennel seeds, then leave to sizzle for a few seconds. Add the spring onions, then cook for 2 minutes or until soft.
- Meanwhile, finely slice the wild garlic or spinach leaves (see Know- how). Add them to the pan over a medium heat, a large handful at a time, wilting one lot before adding the next. When all the wild garlic/spinach has been wilted, cook for 1 minute, then tip into a colander and press out any excess liquid. Tip into a bowl, season and leave to cool. Stir in the dried oregano, chopped mint, feta and olive oil.
- Stuff the lamb with the wild garlic and feta mix, then secure with 4 tiny skewers (or cocktail sticks) and string. With a sharp knife, make little slits all over. Cut the remaining garlic clove into shards and poke 1-2 into each slit. Rub all over with olive oil and season well.
- Put the joint in a roasting tin and roast for 20 minutes. Lower the oven temperature to 200°C/fan180°C/gas 6 for the rest of the cooking time.
- Remove the lamb to a board, cover loosely with foil and leave to rest for 15 minutes. Drain the excess fat from the roasting tin, then put the tin over a medium heat and add the chicken stock. Simmer, scraping up any caramelised bits from the tin, until reduced and well flavoured. Season to taste if necessary. Carve the lamb and serve with the pan juices.
Fill the lamb leg with as much stuffing as you can while still managing to secure the opening. Heat leftover stuffing in a pan and serve alongside, or use for a lasagne or to stuff ravioli.
Tunnel-boning a leg of lamb removes the main bone while keeping the meat intact and leaving a hole that you can stuff. If you leave the shank bone in at the top of the joint, the stuffed leg will retain its shape and be a cinch to carve. Ask your butcher to tunnel-bone the leg for you.
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