Hay-baked stuffed leg of lamb - Good Food Middle East
Try something different with roast lamb and make this Sunday centrepiece cooked in hay – it adds a sweet smoky flavour. Just make sure it's free of pesticides
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Ingredients
- 250g kale, stalks removed
- 4 garlic cloves, finely chopped
- 4 anchovies, finely chopped
- 1 lemon, zested
- 70g fresh breadcrumbs
- 1½ kg leg of lamb, part tunnel-boned, shank still attached (ask your butcher to do this for you)
- 2 bunches rosemary
- 1 bunch thyme
- 100g hay, toasted (for 8-10 mins at 160C/140C fan/ gas 3, optional)
- 500ml lamb or chicken stock
- 2 tbsp olive oil
- butchers' string to tie the lamb
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