Ask the butcher bone the lamb leg which means to remove the leg bones without butterflying the meat. This makes a beautiful presentation. However if not available buy a boned and butterflied leg which you can roll around the stuffing.
Servings: 8
Ingredients
2 tablespoons olive oil
2 cups sliced leeks
4 ounces (125 grams) lamb sausage, casing removed, crumbled
2 teaspoons chopped anchovy fillets
2 teaspoons chopped garlic
2 tablespoons chopped fresh mint
2 tablespoons chopped rosemary
¾ cup fresh bread crumbs
Salt and freshly ground pepper
1 leg lamb, boned, about 5 lbs (2.2kilograms)
2 pounds (1 kilogram) Yukon Gold potatoes, peeled cut into 2 inch chunks
Method
Preheat oven to 450 F.
Heat oil in a skillet over medium heat. Add leek, sausage, anchovies, garlic, mint and rosemary and sauté for 3 to 4 minutes or until leeks have softened and sausage is cooked. Stir in breadcrumbs and season with salt and pepper to taste.
Press stuffing mixture into the centre of the lamb where the bone was removed and close opening with a wooden skewer. Rub outside of lamb with a little olive oil and season with plenty of salt and pepper.
Place stuffed lamb onto a rack over a large roasting pan, scatter potatoes into pan under lamb and drizzle with olive oil. Roast for 30 minutes, turn potatoes, reduce heat to 350 F and roast another 45 minutes to 1 hour, or until an instant read thermometer at the thickest part of meat reads 130 F for pink meat.
Remove lamb from roasting dish, cover with a tea towel and let rest for 15 minutes before carving.
Lucy Waverman