Stuffed leg of Welsh lamb with onion and leek sauce

Stuffed leg of Welsh lamb with onion and leek sauce
  • Serves icon Serves 6 with leftovers
  • Time icon Hands-on time 25 min, oven time 1½ hours

James Martin’s traditional stuffed leg of Welsh lamb would make a showstopping Sunday roast or stunning centrepiece for a big Easter lunch.

James says: “Welsh lamb is without question the best you can get. Generation upon generation of farmers dotted around the Welsh hillsides have continued to work tirelessly to get this unbeatable meat to our table. For this dish, I’ve made a stuffing with parsley, mint and black pudding and rolled it into a boned leg of lamb.”

Alternatively, try this quick recipe for spring lamb stuffed with mint pesto.

 

 

Nutrition: per serving

Calories
675kcals
Fat
38.3g (16.7g saturated)
Protein
36.7g
Carbohydrates
25.3g (5.9g sugars)
Fibre
3.5g
Salt
1.2g
Calories
675kcals
Fat
38.3g (16.7g saturated)
Protein
36.7g
Carbohydrates
25.3g (5.9g sugars)
Fibre
3.5g
Salt
1.2g

Ingredients

  • 2kg Welsh lamb leg, boned

For the stuffing

  • Small bunch fresh flatleaf parsley, chopped
  • ½ small bunch fresh mint, chopped
  • 4 garlic cloves, finely chopped
  • 150g breadcrumbs
  • 1 tbsp dijon mustard
  • 50g hazelnuts, roughly chopped
  • 1 medium free-range egg
  • 150g black pudding, chopped

For the sauce

  • 25g salted butter
  • 1 large onion, chopped
  • 2 leeks, chopped
  • 1 heaped tbsp plain flour
  • 25ml dry white wine
  • 400ml whole milk
  • 100ml double cream
  • 2-3 flatleaf parsley sprigs, chopped

You’ll also need…

  • Cook’s string

 

Method

  1. Heat the oven to 240°C/220°C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season.
  2. For the stuffing, whizz the parsley and mint in a food processor to chop finely. Add the garlic, breadcrumbs, mustard, hazelnuts and egg. Season and whizz again to combine (or chop everything finely for a coarse stuffing).
  3. Spread the stuffing all over the inside of the boned lamb, then scatter over the black pudding and season again. Roll up the lamb to enclose the stuffing, then tie securely with string along the length of the stuffed joint. Put on a rack in a large roasting tin and roast for 30 minutes, then reduce the temperature to 200°C/180°C fan/gas 6 and roast for a further 1 hour. Set aside to rest for 30 minutes.
  4. Meanwhile, to make the sauce, heat the butter in a saucepan over a medium heat. Once it’s melted and foaming, add the onion and cook for 5 minutes, stirring regularly. Stir in the leeks and cook for 2 minutes more. Stir in the flour and cook for 30-60 seconds. Season, whisk in the wine, milk and cream, season again, then stir in the parsley.
  5. Lift onto a board, then untie the lamb. Slice and serve with the sauce, any resting juices, roast potatoes and seasonal greens.

delicious. tips

  1. New season spring lamb from Wales starts in April. James recommends lamb from beaconsfarmshop.co.uk. Hogget would also be a great choice here.

Recipe By

James Martin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Barbecue recipes

Lemon thyme and fennel butterflied leg of lamb

This butterflied leg of lamb recipe is fantastic as a summer Sunday lunch. The marinade...

Save recipe icon Save recipe icon Save recipe

Roast lamb leg recipes

Butterflied leg of spring lamb with mint pesto

For a twist on tradition, make this roast lamb stuffed with mint pesto for Easter...

Save recipe icon Save recipe icon Save recipe

Barbecued leg of lamb with tomato and mint salsa

The punchy marinade in this barbecue lamb recipe starts the tenderising process so that the...

Save recipe icon Save recipe icon Save recipe

Roast recipes

Butterflied marinated leg of lamb with couscous salad and harissa yogurt

This butterflied leg of lamb dish by former head chef at Racine, Henry Harris, is...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine