Herb-Stuffed Leg of Lamb
Herb-stuffed leg of lamb with a flavorful stuffing and homemade gravy; perfect for special occasions. Perfectly roasted to your liking.
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Cooking tools:
- Butcher's twine
- Roasting pan
- Skewer
- Aluminum foil
- Carving knife
- Serving platter
- Fine-mesh sieve
- Gravy boat
- Saucepan
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
- Stove
- Plate
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
- freshly ground black pepper
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