Leg of Lamb with Cranberry and Pine Nut Stuffing Leg of Lamb with Cranberry and Pine Nut Stuffing

Leg of Lamb with Cranberry and Pine Nut Stuffing

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This is a great alternative meat dish for Christmas day if turkey isn’t your thing. There wont be any complimants about it being dry!

Preparation: 30 mins 
Cooking: 105 mins

Ingredients to serve 6-8

  • 1 large leg of lamb, boned and butterflied
  • 400g of breadcrumbs
  • 300g of butter
  • A handful of dried cranberries
  • A handful of toasted pine nuts
  • 1 bulb of garlic
  • 2 sprigs of fresh rosemary chopped
  • 1 small onion diced
  • Twine for tying it up
  • Sea salt
  • Olive oil
  • Firstly make the stuffing by sweating off the diced onion in some olive oil until softened. Then add the butter, rosemary, pine nuts and cranberries. Place the breadcrumbs into a large bowl and pour the butter mixture into them .
  • Mix really well and season with salt and pepper to taste.
  • Place a large amount of stuffing into the centre of the boned out leg of lamb and fold the meat around the stuffing as tight and neatly as you can.
  • Using the twine tie the meat together all over . Making sure to double knot each line. Try to keep each bit of twine an equal space apart and take your time. The twine will hold the stuffing in perfectly and will give the lamb a really nice shape.
  • You can have all of this work done Christmas eve keeping the lamb in the fridge. All you have to concentrate on Christmas Day is cooking the meat.
  • When cooking preheat the oven to 200oC / Gas Mark 6.
  • Bring the lamb to room temperature for an hour before cooking. Season all over with salt and pepper in a hot pan . Seal the lamb all over on a pan until its golden all over and the skin is very crispy.
  • Place into a roasting dish with some water in it and scatter around the garlic cloves. Place into the oven and roast for 1hr and 15mins until nice and medium. Cook for a further 20 minutes for well done. Once cooked leave it to rest for as long as you can. Cover it in lots of tin foil and tea towels so it doesn’t go cold while resting.
  • Place it on a platter with your roast potatoes scattered around and carve it up. Enjoy.

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