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.