Roast Leg of Lamb with Date and Herb Stuffing

Name: Roast Leg of Lamb with Date and Herb Stuffing
Prep time: 20 min
Cook time: 2 h
Yield: 6
Ingredients: 1 x 1.3kg/3lb lean whole or carvery lamb leg joint; Salt and freshly milled black pepper; 30ml/2tbsp olive oil; 25g/1oz butter; 2 small red onions, peeled and finely chopped; 100g/4oz fresh breadcrumbs; 75g/3oz finely chopped stoned dates; Large bunch freshly chopped flat-leaf parsley; Grated zest of 1 lemon; 25g/1oz plain flour; 600ml/1pint good, hot lamb stock; 150ml/¼pint medium white wine

Ideal for a family Sunday roast, whole or carvery roast stuffed with a date and herb stuffing

prep time
20 mins

cook time
2 hours

serves
6 people

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients

1 x 1.3kg/3lb lean whole or carvery lamb leg joint
Salt and freshly milled black pepper
30ml/2tbsp olive oil
25g/1oz butter
2 small red onions, peeled and finely chopped
100g/4oz fresh breadcrumbs
75g/3oz finely chopped stoned dates
Large bunch freshly chopped flat-leaf parsley
Grated zest of 1 lemon
25g/1oz plain flour
600ml/1pint good, hot lamb stock
150ml/¼pint medium white wine

Method

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
To prepare the stuffing; melt the butter in a large non-stick frying pan and cook the onions until soft. Remove from the heat, add the remaining stuffing ingredients and season.
Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the mixture into the slits. Shape any remaining stuffing mixture into small balls and cook separately until golden for 15-20 minutes towards the end of the lamb cooking time.
Transfer the joint to a metal rack in a large non-stick roasting tin, drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
Remove the joint from the oven, loosely cover with foil and leave to rest for 5-10 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment.
Add the remaining wine, stock and any meat juices from the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.