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Main Ingredient: Lamb
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Prep Time: Overnight
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Cook Time: 1 hr
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Serves: 6-8
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Recipe by: Le Creuset
Impress your guests with this succulent leg of lamb, a dish that combines tender, flavourful meat with a rich, savoury stuffing. Create a truly memorable dining experience for every celebration.
Method
- To make the stuffing, place the shallots and garlic into a saucepan drizzled with olive oil and sauté on low heat until softened. Add the sage and cook until fragrant. Set aside to cool.
- Place the breadcrumbs into a bowl and add a splash of water to rehydrate. Place the sausage meat into a large bowl and add the cooled shallot mixture, pistachios, and breadcrumbs. Mix well to combine and season well. Lay the lamb on a board, skin side down and place the stuffing in the centre. Roll the lamb up tightly. Secure with string and roll in cling film tightly. Chill overnight.
- The next day, boil the baby potatoes and once cooked, remove from the boiling water and cool and set aside.
- Preheat the oven to 170°C/338°F/Gas Mark 5.
- Remove the lamb from the fridge and unwrap it. Heat a large frying pan with olive oil and brown the lamb until golden.
- Crush the potatoes using your hands and place them in a Le Creuset Stoneware 32 cm Rectangular Dish. Sprinkle over the grated parmesan, season and toss to coat.
- Place the browned lamb on the potatoes and cover with tin foil. Roast for 40 minutes. Uncover and roast for another 20 minutes.
- While the lamb is roasting, baste it with the juices in between cooking times and prepare the fennel.
- Place a large frying over a medium heat and drizzle with olive oil, add the butter and a few sprigs of thyme and slowly caramelise the fennel until soft and golden. Season while cooking. Set aside to reheat just before serving.
- Remove the lamb from the dish and allow it to rest while roasting the potatoes for another 10 minutes or so until golden and crisp..
- Slice the lamb and serve it with the roasted potatoes and caramelised fennel. Drizzle over the lamb roasting juices. Serve with roasted baby carrots and a rocket and parmesan salad.
Use either the Le Creuset 3-ply Stainless Steel Rectangular Roaster 35 cm or Le Creuset Stoneware 32 cm Rectangular Dish.
