Basil-stuffed lamb roast
serves 10–12
ingredients
For the roast
2.7kg/6lb leg of lamb, boned and
butterflied (you can ask your
butcher to do this)
1 teaspoon crushed dried
rosemary
For the stuffing
50ml/2fl oz olive oil
175g/6oz onion, chopped
75g/3oz celery, chopped
2 garlic cloves, minced
2 eggs, beaten
50g/2oz fresh flat-leaf parsley,
snipped
3 tablespoons snipped fresh basil
1⁄4 teaspoon crushed dried
marjoram
1⁄4 teaspoon ground black pepper
1.4kg/3lb plain croûtons
4 tablespoons freshly grated
Parmesan cheese
• Preheat the oven to 170°C/325°F/Gas mark 3.
• To make the stuffing, heat the oil in a pan and sweat the onion, celery
and garlic until soft but not browned.
• In a medium bowl, stir together the eggs, parsley, basil, marjoram and
pepper. Add the onion mixture, and stir in the croûtons and Parmesan.
Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
• Pound the meat to an even thickness and sprinkle with the rosemary.
Spread the stuffing over the lamb, then roll up and tie the meat securely.
Put the roast, seam side down, on a rack in a shallow roasting pan.
• Roast for 11⁄2–2 hours. Leave to rest for 15 minutes before carving.
View over 5,000 menus at http://www.menu-for-you.com
ไม่มีความคิดเห็น:
แสดงความคิดเห็น