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 stuffed leg of Welsh lamb would make a showstopping Sunday roast or centrepiece for a big Easter lunch. He 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.”

 

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.

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