Stuffed leg of Lamb
Servings 6 people
Difficulty Intermediate
Total Time 4 hours 20 minutes COOK MODE
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INGREDIENTS
- 3 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 100 g chopped dry apricots
- 125 ml dry white wine
- 125 ml beef stock
- 15 g parsley, chopped
- 15 g dill, chopped
- 30 g fresh chopped mint
- 50 g pecan nuts, roughly chopped
- 3 Tbsp Hinds Spices Southern Grill All in One Seasoning
- 1 tsp salt
- 2 tsp Hinds Spices Pure Black Pepper
- 1½ kg leg of lamb, deboned
- 2 sprigs of rosemary, leaves picked
- 1 Tbsp Hinds Spices Mixed Herbs
- Salt, rosemary and Origanum for seasoning
- 1 cup beef stock
- 60 ml fresh lemon juice
METHOD
- Preheat oven to 180°C.
- Heat oil in a saucepan. Add onion and garlic and cook until soft. Add apricots, wine and stock and allow to simmer until liquid has been absorbed for about 10 minutes. Remove from heat and toss in the herbs, nuts, 1 tbsp of Hinds Spices Southern Grill All in One Seasoning and season with salt and 1 tsp Hinds Spices Pure Black Pepper.
- Flatten out the lamb on a board. Cut a few deep slits into the thickest part of the meat (don’t cut all the way through). Sprinkle 1 tbsp of the Hinds Spices Southern Grill All in One Seasoning then spread stuffing down the center of lamb. Fold over to enclose stuffing and secure with kitchen twine.
- Place the lamb on a roasting tray. Rub olive oil all over. Season with 1 tbsp of Hinds Spices Southern Grill All in One Seasoning, salt, 1tsp Hinds Spices Pure Black Pepper, rosemary, 1 tbsp Hinds Spices Mixed Herbs and Origanum.
- Pour stock and lemon juice around meat. Cover with foil and bake for 3 hours or until lamb is tender.
- Remove foil and roast for a further 20 minutes or until well browned. Allow meat to rest a few minutes before carving and serving with your favorite veggies.
