Herb Stuffed Lamb Roast

0
Average: 0 (0 votes)
(0 votes)
Herb Stuffed Lamb Roast
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in

Ingredients

for
1
Ingredients
1
deboned Leg of lamb (around 1.5 kg) (approximately 53 ounces)
3
3 handfuls
mixed Fresh herbs (such as thyme, rosemary, sage and parsley)
1 teaspoon
grainy Mustard
1 tablespoon
grated Lemon peel
5 tablespoons
freshly ground Pepper
1 tablespoon
2
small Onions
1
large Apple
250 milliliters
250 milliliters
coarse Sea salt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Rinse the lamb and pat dry. Peel 2 cloves of garlic and mince. Rinse the herbs, shake dry and finely chop. Mix the herbs with the garlic, mustard, lemon zest and 2 tablespoons oil and season with salt and pepper. Set 2 tablespoons aside. Using a piping bag, stuff the deboned lamb with the remaining herb mixture. Season with salt, pepper and herbs de Provence.

3.

Peel the onions and remaining garlic and roughly chop. Rinse the apple, quarter and core.

4.

In a large roasting pan, heat the remaining oil and sear the lamb on all sides. Add the onion, garlic and apple. Deglaze with the wine then add the stock and transfer to the oven for about 1 hour 15 minutes, basting occasionally. Spread the reserved herb paste over the lamb and roast for another 30 minutes, or until cooked to your liking. Remove from the oven, wrap in foil and let rest for about 10 minutes. Meanwhile, strain the pan sauce and bind with cornstarch, if desired. Slice the meat, arrange on a serving platter, sprinkle with sea salt and serve with the sauce and baked potatoes, if desired.