Roast stuffed lamb with roast tomatoes and lentils

Fairlady
6 servings
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (38)

1.00 tomatoes
15.00 ml fresh chillies — 573
flour — for dusting
45.00 ml fresh parsley — chopped
RICH MEAT GRAVY
250.00 ml lentils — cooked
150.00 ml breadcrumbs — white
lentils
salt and freshly ground black pepper — to taste
1.00 eggs — beaten
1.00 lemon — large, zest only
1.00 onion
STUFFING
10.00 ml mustard — powder
45.00 ml onions — finely chopped
5.00 ml sugar
10.00 ml salt
2.00 garlic — cloves, finely chopped
lamb — bones
30.00 ml fresh chillies — 573
2.00 stalks soup celery
60.00 g feta cheese
30.00 ml lemon juice
2.00 garlic — cloves, crushed
300.00 ml water
salt and freshly ground black pepper — to taste
2.00 bay leaves
freshly ground black pepper
2.00 kg lamb — leg, deboned
30.00 ml fresh chillies — 573
6.00 tomatoes — tops sliced off
10.00 ml dried marjoram
250.00 ml wine — dry or semi-sweet white
2.00 garlic — cloves, chopped
15.00 ml fresh chillies — 573
1.00 lemon — zest only
4.00 garlic — cloves, crushed
salt — to taste
ROAST TOMATOES
salt and freshly ground black pepper
2.00 carrots — finely chopped
Tap for ingredients
Tap for ingredients

Method:

Wipe lamb with a cloth soaked in vinegar. Pad dry with absorbent kitchen paper. Rub the lamb thoroughly with salt and pepper, grated lemon peel, garlic and marjoram.
STUFFING: Heat olive oil in a frying pan. Sauté onions until golden, about 5 minutes. Add breadcrumbs, garlic, feta cheese, parsley, grated lemon peel, salt and beaten egg. Blend thoroughly.
Stuff pocket of lamb. Fasten opening securely with skewers. Brush lamb with olive oil and place on grid of roasting pan.
ROAST TOMATOES: Sprinkle tomatoes with mustard powder, garlic, sugar, seasoning and olive oil. Arrange tomatoes around lamb.
Roast lamb at 180 ºC, calculating 15 to 20 minutes for each 500 g lamb (rare to medium-rare), plus 20 minutes at end.
Cover with foil for first 30 minutes.
GRAVY: Wash, pat dry and lightly flour lamb bones. Place in a roasting pan. Roast at 200 ºC for 20 to 25 minutes to brown thoroughly. Add carrots, tomato, onion and celery. Braise for 5 to 10 minutes.
Add water and wine. Stir briskly and continue cooking, uncovered, at 170 ºC for another 45 to 60 minutes. Remove from stove, strain stock and boil, uncovered, over high heat in a saucepan to thicken further, if necessary. Season.
LENTILS: Toss in olive oil, garlic, bay leaves, lemon juice and seasoning. Serve lamb and gravy with steamed baby marrows, tomatoes and lentils.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.