Deboned leg of lamb with nut stuffing

Recipe from: 2/4/1993 12:00:00 AM
Ingredients 15
Servings 1
Minutes +/- 30 min


Serving Change
  • 200
    walnuts, finely chopped
  • 60
    fresh breadcrumbs
  • 125
    finely chopped parsley
  • 5
  • 5
  • 5
  • pepper
  • 2
    extra-large eggs, beaten
  • 1
    leg of lamb, about 2,5 kg
  • 3
    cloves garlic, cut into slivers (optional)
  • cooking oil
  • salt and black pepper
  • 1
    onion, finely chopped
  • 3
    cloves garlic, crushed


+/- 30 min
Preheat the oven to 160 ºC (325 ºF). Debone the leg of lamb and splay it out, cut side downward, on a clean surface. Using a sharp-pointed knife, pierce holes in the fatty side of the leg and insert the garlic slivers. Lightly coat the fatty side with oil and season to taste with salt and black pepper. STUFFING: Sauté the onion and garlic for the stuffing in a little oil till soft. Cool and mix with the remaining stuffing ingredients. Spoon the stuffing onto the cut side of the leg and fold the meat over it. Secure firmly with a piece of string and place the leg on the rack of an oven roasting pan. Roast for 25-30 minutes for every 500 g plus 25-30 minutes for well-done meat. Place the meat on a serving platter and rest for about 10 minutes in the warming drawer. Remove the string and slice the leg thinly. Add a little water to the pan juices, bring to the boil and thicken with a little cornflour to make a flavoursome sauce. Serve with the leg, with rice or potatoes and vegetables. Serves 6-8.

Read more on: roast  |  lamb


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