Stuffed leg of lamb with prunes and almonds
( SERVES 6 )
Photo by Babiche Martens
This boneless stuffed leg of lamb is perfect. It’s easy to prepare and doesn’t take hours to cook. For a crowd, I use two legs, placed one on top of the other. It looks impressive and is easy to slice. I have used prunes and almonds in the stuffing as they are my favourites, but feel free to use apricots and pistachios, or just keep it nutty.
|2 cloves||Garlic, crushed|
|2 slices||Prosciutto, chopped roughly|
|1 Tbsp||Chopped rosemary|
|1 cup||Pitted prunes, cut in thirds|
|½ cup||Slivered almonds, roasted|
|1 Tbsp||Mint jelly, or sauce|
|1||Leg of lamb, boned, flat|
|1 cup||Red wine|
|1 clove||Garlic, cut in half|
- Set the oven to 180C.
- Melt butter in a frying pan. Add onions and garlic, cook 5 minutes until soft. Add prosciutto, cook for a further 2 or 3 minutes.
- Put onion mix in a large bowl. Add rosemary, prunes, almonds, breadcrumbs, mint jelly, salt and pepper.
- Cut the leg of lamb in half so one side will fit on top of the other like a sandwich. Spread stuffing on the bottom half. Place the other half on top. Tie tightly with string to keep it snug. Place in a baking dish. Pour wine over, add rosemary stalks and the garlic bulb.
- Bake for 50 minutes to an hour until golden and cooked through.
- Allow to sit for 10 minutes before carving.
See Angela's other Easter recipes