Stuffed Leg of Lamb with Kale and Butternut Squash Stuffed Leg of Lamb with Kale and Butternut Squash

Stuffed Leg of Lamb with Kale and Butternut Squash

prep time
30 mins

cook time
2 hours 30 minutes

serves
6 people

Ingredients

  • For the lamb leg

  • 1kg half leg of lamb, bone removed or butterflied– ask your butcher to bone or butterfly this for you
  • 1 tablespoon oil
  • For the stuffing

  • 1 tablespoon rapeseed oil
  • 2 onions, peeled and chopped
  • 100g sourdough breadcrumbs, or similar
  • 80g stoned dates, roughly chopped
  • 50g walnuts, roughly chopped
  • For the butternut squash purée

  • 500g butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1 low salt lamb stock cube
  • 600ml water
  • For the accompaniments

  • 200g kale, shredded
  • 200g tenderstem broccoli
  • 1 tablespoon rapeseed oil

Method

  1. For the stuffing, heat the oil in a non-stick frying pan over medium heat and cook the onions until soft and lightly coloured. Remove the pan from the heat and set aside to cool for 5 minutes. 
  2. In a medium bowl add the breadcrumbs, dates and walnuts, add the cooled, cooked onions and mix well. Season to taste.  
  3. Place the lamb on a chopping board, skin-side down.  Spoon the stuffing down the centre of the lamb and fold over to encase the stuffing. Tie at 2cm intervals with butcher’s string and re-weigh the joint.  Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5. 
  4. Transfer to a foil-lined roasting tray, drizzle with the oil, rub gently over the lamb and season. Roast in the oven for the preferred, calculated cooking time.  Remove from the oven, cover and set aside to rest. 
  5. For the butternut squash purée, place the butternut squash, stock cube and water in a pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until the squash is soft. Strain the squash, but retain the stock. Transfer the squash in a blender and purée with a small amount of the retained stock to achieve a smooth texture. 
  6. Meanwhile, while the squash is cooking, prepare the accompaniments, place the kale and broccoli in a bowl, drizzle with oil, season and mix gently until coated. Separate onto two baking trays and roast in the oven for 7-8 minutes or until the kale or cabbage is crisp and the broccoli is soft. Remove and set aside. 
  7. Slice the lamb, divide the squash purée between warm serving plates, top with the greens and the lamb slices. Finish with a drizzle of the roasting juices and serve 

Tips:

Store any cooled leftovers in an airtight container and enjoy the following day, but, reheat until piping hot throughout.

Additional Recipe Information:

Cooking time:

Medium: 25 minutes per 450g plus 25 mins

Well done: 30 minutes per 450g plus 30 mins