Name: Concertinaed leg of lamb
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 3.00 kg lamb leg; salt; black pepper freshly ground; 10.00 ml coriander ground; 15.00 ml dried mixed herbs; 12.00 pears dried; 100.00 ml wine port or sweet wine; 1.00 garlic cloves, crushed; 1.00 onion grated; 30.00 ml fresh parsley chopped; 250.00 ml breadcrumbs fresh; 1.00 eggs whisked; 2.00 ml salt

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Ingredients (13)

3.00 kg	lamb — leg
	salt
	black pepper — freshly ground
10.00 ml	coriander — ground
15.00 ml	dried mixed herbs

FILING

12.00	pears — dried
100.00 ml	wine — port or sweet wine
1.00	garlic — cloves, crushed
1.00	onion — grated
30.00 ml	fresh parsley — chopped
250.00 ml	breadcrumbs — fresh
1.00	eggs — whisked
2.00 ml	salt

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Method:

Preheat the oven to 160 ºC. Soak the pears in the port or sweet wine for about 1 hour and mash in the liquid. Season the leg of lamb with salt, pepper, coriander and herbs and slice, but not all the way through. Mix the mashed pears and port with the remaining filling ingredients and spoon between the slices, using meat skewers or cocktail sticks to secure. Place the leg of lamb in a roasting dish and bake for about 1 1/2 hours or until done. Baste the meat regularly with the pan juices. Rest for 10 minutes and serve with savoury rice and baby vegetables.
Serves 7-8.