Stuffed and Roast Lamb Joint
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (approx. 2.5 kg)
- 1 cup Couscous (instant)
- 1.333 cups Meat stock
- 2 cloves garlic cloves
- 1 bunch rosemary
- 2 Tbsps chopped thyme
- 2 Zucchini
- 2 red peppers
- 2 green peppers
- 2 yellow Bell pepper
- 2 shallots
- 4 Tbsps olive oil
- 1 cup lamb stock
- salt
- freshly ground peppers
Preparation steps
1.
Wash the lamb and remove the bone.
2.
Heat the stock, pour over the couscous and leave to stand for about 5 minutes. Break up with a fork.
3.
Peel and finely chop the garlic. Finely chop half of the rosemary and mix with the couscous, together with the thyme, garlic and 2 tbsp oil.
4.
Stuff the leg of lamb with the couscous, tie up with kitchen string and season with salt and pepper.
5.
Place in a roasting dish and drizzle with the remaining oil. Roast in an oven preheated to 180°C | 350F | gas 4 for about 20 minutes. Then add the lamb stock, reduce the heat and roast for 1 hour 15 minutes at 160°C | 325F | gas 3, basting frequently with the stock.
6.
Wash, halve and core the peppers and cut into rough pieces. Peel and quarter the shallots. Wash the courgettes, halve lengthwise and slice. Place around the lamb with the remaining rosemary and roast for a further 20 minutes.
7.
Remove the string from the meat and serve with the vegetables. Serve with roast potatoes if you wish.
