Herb-Stuffed Leg of Lamb - Ainsley Harriott

Ingredients

• 50 g (2 oz) butter
• 1 large onion, finely chopped
• the leaves from 6 sprigs of thyme
• the leaves from 11⁄2 x 20-g (3⁄4-oz) packet flat-leaf parsley, chopped
• 175 g (6 oz) fresh white breadcrumbs
• 1 leg of lamb, 2.25–2.75 kg (5–6 lb), boned with shank end left intact
• 50 g (2 oz) fresh rosemary, thyme and sage sprigs
• 1 tablespoon plain flour
• 300 ml (1⁄2 pint) lamb or chicken stock
• 1 tablespoon redcurrant jelly
• salt and freshly ground black pepper
• To Serve
• crispy roast potatoes
• honey-roast carrots and parsnips