roast leg of lamb, roast lambRoast Leg of Lamb

Delicious roast leg of lamb that is gluten free

When the thigh bone is removed from the leg of lam a stuffing can be put in its place.  Thi help to gives a wonderful flavor to the meat that lessens the need to add salts
 Roast Leg of Lam (4 servings)
Roast Leg of Lamb Ingredients
  • 1.75 kg / 4-4 1/2 lb leg of lamb boned
  • ground pepper
  • watercress to garnish
  • lightly cooked carrots and broccoli and roast potato to serve

For filling

  • 25g/2tbsp unsalted butter
  • 1 shallot or small onion, chopped
  • 225g wild mushroom, trimmed and chopped.
  • 1/2 garlic crushed
  • 1 fresh thyme sprig, chopped
  • 25g/1oz saltless dairy free white bread, crust remove and diced
  • 2 egg yolks

For gray

  • 50ml / 3 1/2 tbsp red wine
  • 400ml / 1 2/3 cups boiling home-made chicken stock
  • 5 g / 2 tbsp dried ceps, bay boletus, or saffron milk-caps, soaked in water for 20 minutes
  • 20 ml / 4 tsp cornflour
  • 5ml / 1 tsp mustard
  • a knob of unsalted butter
 Roast Leg of Lamb Nutritional Information (Per Portion

 

Energy          - 967 Kcals/4027 kJ
Fat, Total      - 63.4g
saturated fat   - 32.12
Protein           -  87.1
Carbohydrate - 10g
Fiber              - 0.9
 

 

 

 

 

 

 

 




 
 Roast Leg of Lamb Preparation Method

1. To prepare roast leg of lamb, pre-heat the oven to 200 degree C / 400 degree F / Gas 6.  TO make the stuffing, melt the butter in a large, non stick frying pan and gently fry the shallot or onion without the coloring.

2. Add the mushroom, garlic and thyme, and stir the mixture until the mushroom juices begin to run, then increase the heat so that they evaporate completely.

3. Transfer the mushrooms to a large mixing bowl, and mix well, Allowing it to cool slightly.

4. Season the inside cavity of the lamb with pepper and then press the stuffing into the cavity, using a spoon or your fingers.  Tie up the end with string and then tie around the join to help it keep shapes.

5. Place the lamb in a roasting tin and roast in the oven for 15 minutes per 1 lb  for rare meat or 20 minutes per 1 lb for medium rare.  For this recipe cook 1 hour 20 minutes for medium rare.

6. Transfer the lamp to a warmed serving plate, cover and keep warm.  To make the gravy, spoon off the excess fat, from the roasting tin and brown the sediment over a moderate heat.  Add the wine and stir with a flat spoon to loosen the sediment.  Add chicken stock and dried mushroom and their soaking liquid.

7. Blend the corn flour and mustard with 15ml / 1 tbsp water, stir into the stock and simmer to thicken.  Add vinegar.  Seasoned then stir in butter.  Garnish roast lamb leg with watercress and serve.

 

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