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Christmas Roast Lamb |
| Boned And Rolled Leg Of Lamb With Fig, Orange And Cinnamon Filling |
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Serves |
Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints |
Cooking Time |
Medium – 25 minutes per 450/½kg (1lb) plus 25 minutes |
Temperature |
Moderate oven, Gas Mark 4, 180°C, 350°F |
Lean lamb leg joint, boned and rolled
Filling
450g (1lb) lamb sausage meat
100g (4oz) fresh breadcrumbs
50g (2oz) dried figs, chopped
1 orange, juice and rind
Fresh rosemary, roughly chopped
1.25ml (¼ tsp) cinnamon
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Take a lean boned and rolled leg joint. Make the Stuffing: Mix together lamb sausage meat, fresh breadcrumbs, dried figs, orange, sprig fresh rosemary and cinnamon. Stuff joint and add some string to secure.
Weigh the joint when stuffed, place on a rack in a roasting tin and open roast in preheated oven for calculated cooking time.
Serve with roasted figs, roasted tangerines, brussel sprouts, asparagus and small roasted potatoes with fresh rosemary. |
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