STUFFED SPRING LEG OF LAMB WITH HERBY CHUTNEY
Ask your butcher to debone the lamb – this gives you a better ‘roll’ so you can fill with the stuffing.
PER SERVING 518 cals, 27g fat, 9g sat fat, 14g carbs
SERVES 6
1.5kg (3lb) butterflied leg of lamb
2 onions, sliced into 2cm (¾in) rounds
For the stuffing:
1 shallot, finely chopped
1tbsp olive oil
1 small garlic clove, crushed
½tsp sumac
150g (5oz) baby leaf spinach
60g (2oz) rocket, roughly chopped
1tbsp chopped parsley
75g (2½oz) soft goat’s cheese
Zest and juice of ½ lemon
30g (1oz) fresh
breadcrumbs
2tbsp flaked almonds
For the chutney:
30g (1oz) mint
15g (½oz) coriander
15g (½oz) parsley
1tbsp white wine vinegar
1tbsp caster sugar
2tbsp Greek yogurt
TIP This recipe includes enough stuffing for the roasted cauliflower on page 24, as part of the meal. If you’re just cooking the lamb, you can reduce the stuffing by half. Prepare the stuffing and stuff the lamb in advance, leave in the fridge overnight and remove 30 mins before cooking.
TIP Leftover potatoes are great cold! Just mix with a little crème fraiche and serve with grilled salmon for a light lunch.
1 Preheat the oven to 200C/Gas 6. Remove the lamb from the fridge and allow it to come to room temperature, while you prepare the stuffing.
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