Name: Stuffed leg of lamb
Yield: 7 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg leg of lamb deboned; ginger ground; coriander ground; freshly ground black pepper; 30.00 ml honey; 10.00 ml fresh rosemary chopped; 5.00 ml cumin ground; 125.00 ml sherry; 10.00 ml fresh chillies 573; 2.00 figs dried, chopped; 20.00 ml sherry; 125.00 ml rice cooked; 50.00 g pecan nuts; 1.00 onion small, chopped; 15.00 ml orange zest only; 1.00 butternut grated; 30.00 ml raisins seedless; salt and freshly ground black pepper

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Ingredients (18)

2.00 kg	leg of lamb — deboned
	ginger — ground
	coriander — ground
	freshly ground black pepper

MARINADE

30.00 ml	honey
10.00 ml	fresh rosemary — chopped
5.00 ml	cumin — ground
125.00 ml	sherry
10.00 ml	fresh chillies — 573

STUFFING

2.00	figs — dried, chopped
20.00 ml	sherry
125.00 ml	rice — cooked
50.00 g	pecan nuts
1.00	onion — small, chopped
15.00 ml	orange — zest only
1.00	butternut — grated
30.00 ml	raisins — seedless
	salt and freshly ground black pepper

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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.