Roast Leg of Welsh Lamb with Pea and Mint Stuffing
Deliciously tender spring ingredients combine to make this succulent roast a seasonal celebration. If you’d rather not bone the joint, cook the stuffing separately for the last 30 minutes.
Prepare Ahead
Preheat oven to 190˚C/Gas 5.
Instructions
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1
For the stuffing: boil peas until just tender, rinse under cold water, drain thoroughly and place in a blender. Add the breadcrumbs, mint sauce, garlic, olive oil, egg yolk, then season. Blend until smooth.
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2
For the lamb: bone the leg and spread stuffing over the cut side of the meat. Roll tightly and secure with string all the way along.
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3
Place in a roasting tin. Stud small springs of rosemary into slits cut into the lamb. Season, then roast.
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4
Once cooked, allow to rest for 10-15 minutes in a warm place before carving.
Ingredients
- 1 leg Welsh lamb
- 150g fresh peas
- 75g breadcrumbs
- 1 tbsp mint sauce
- 1 clove garlic, crushed
- 1 tbsp olive oil
- 1 egg yolk
- 1 small bunch rosemary
Serves 6
Total time required 3 hrs
- Preparation time: 30 mins
- Cooking time: 2 hrs 30 mins
Recipe published with permission from OcadoLife magazine