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Ingredients
Stuffed Roast Lamb
- Ingredients
- 1 kilogram Leg of lamb (trimmed)
- salt
- peppers
- 1 shallot
- 150 grams Dried Fruit (such as prunes and figs)
- 50 grams Walnut
- 2 centiliters Pastis
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 400 milliliters lamb stock
- 200 grams Celery root
- 2 carrots
- 3 fresh garlic cloves
- 2 sprigs rosemary
- 4 sprigs thyme
Rinse lamb, pat dry and spread. Season with salt and pepper. Peel shallot and chop finely. Chop dried fruits and walnuts. Combine both with shallot and Pastis. Arrange mixture on meat and roll up, tie with a kitchen string in form. Season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Deglaze pan with wine and some stock. Roast in preheated oven at 160°C (approximately 325°F) for about 2 hours. Turn roast occasionally and baste with cooking juices often.
Peel and dice celery and carrots. Peel garlic and squeeze through a press. Add vegetables with herbs to the pan during the last 45 minutes of roasting.
Season pan juices to taste and remove roast from the oven. Let rest briefly and remove kitchen string. Arrange lamb with vegetables on plates and serve.