Home » Recipes » Series 8 » Boneless Leg of Lamb with Sweet Potato
Boneless Leg of Lamb with Sweet Potato
Ingredients:
Leg of lamb tunnel boned. (The bone is removed without cutting through the meat. your butcher will do this for you)
Bunch of parsley
2 cloves of garlic (optional)
Teaspoon mixed spice
Large bunch of Rosemary
Salt and Pepper
Olive oil
Cup of Fresh Ricotta
Cup of Breadcrumbs
½ cup Parmesan Cheese
1 egg
Method:
- Chop the parsley and place ½ in a bowl. Chop the garlic and add it to the bowl.
- Add the mixed spice, pepper, salt and olive oil in the bowl - mix everything together thoroughly.
- Rub the entire leg of lamb with the mixture – ensure you flavour the tunnel of the lamb as well.
- In another bowl, place the rest of the chopped parsley, ricotta, breadcrumbs, parmesan, salt, pepper and egg. Mix well.
- Stuff the tunnel of the lamb with the mixture.
- Skewer the ends of the lamb together to prevent stuffing from falling out.
- Place several sprigs of rosemary in the baking dish.
- Place the leg of lamb over the rosemary.
- Sprinkle a little rosemary on top of the lamb and drizzle with some olive oil.
- Peel a large sweet potato (any variety will be nice)
- Rub it with olive oil, salt and pepper.
- Place it on the rosemary near the lamb.
- Cook in a very hot oven for the first 20 minutes, then turn it down to moderate for the remainder of the cooking time. Cooking time is measured – 20 minutes per kilogram.
- Always allow the meat to rest for at least 15 minutes before slicing.
- I like to use an electric knife.
- Make mushroom gravy. (Optional) - Slice and cook mushrooms in a little olive oil. Add salt and pepper to taste.
- Add
a little white wine if you wish. Dissolve one heaped tablespoon of
cornflour into 2 cups of vegetable stock and pour over the mushrooms.
Stir continuously as the gravy thickens.
To refresh the palate, prepare a bowl of Cos Lettuce and Fennel Salad with French dressing.
