Stuffed leg of lamb


Ingredients 20
Servings 7
Time

Ingredients

  • 2
    kg
    leg of lamb, deboned
  • ground ginger
  • ground coriander
  • black pepper
  • MARINADE
  • 30
    ml
    honey
  • 10
    ml
    chopped fresh rosemary
  • 5
    ml
    ground cumin (jeera)
  • 125
    ml
    sherry
  • 10
    ml
    olive oil
  • STUFFING
  • 2
    dried figs or apricots, chopped
  • 20
    ml
    sherry
  • 125
    ml
    cooked rice
  • 50
    g
    pecan nuts
  • 1
    small onion, finely chopped
  • 15
    ml
    finely grated orange rind
  • 1
    small slice butternut, finely grated
  • 30
    ml
    seedless raisins
  • salt and black pepper
 

Method

 
Mix all the ingredients for the marinade, pour over the leg and marinate overnight. To make the stuffing, heat the figs in the sherry and leave to cool. Mix with the remaining stuffing ingredients, cover and chill overnight. Preheat the oven to 160 ºC and keep an ovenproof dish with rack on hand. Remove the meat from the marinade and season with the ginger, ground coriander and black pepper. Stuff with the fruit and rice mixture and secure the leg with string. Baste the leg with the marinade and roast for 30 minutes for each 500 g or until done. Leave the leg to rest for 10 minutes before carving.
 

Read more on: roast  |  lamb
 

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