Name: Deboned leg of lamb with nut stuffing
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 200.00 g walnuts finely chopped; 60.00 g breadcrumbs fresh; 125.00 ml fresh parsley chopped; 5.00 ml fresh basil; 5.00 ml oregano; 5.00 ml salt; freshly ground black pepper; 2.00 eggs large, beaten; 1.00 leg of lamb; 3.00 garlic cloves, sliced; oil; salt and freshly ground black pepper; 1.00 onion finely chopped; 3.00 garlic cloves, crushed

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Ingredients (14)

200.00 g	walnuts — finely chopped
60.00 g	breadcrumbs — fresh
125.00 ml	fresh parsley — chopped
5.00 ml	fresh basil
5.00 ml	oregano
5.00 ml	salt
	freshly ground black pepper
2.00	eggs — large, beaten
1.00	leg of lamb
3.00	garlic — cloves, sliced
	oil
	salt and freshly ground black pepper

STUFFING

1.00	onion — finely chopped
3.00	garlic — cloves, crushed

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Method:

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.