Stuffed lamb and summer catering

Stuffed lamb…. The other day we did a wonderful 60th birthday garden party in Combeinteignhead. One of the lovely guests was so enthused about one of the dishes we served, I thought I would share the recipe here! I’m super lucky in that I have a fantastic butcher; Luscombe‘s Totnes who I give my stuffing to and they roll it in the meat and truss it for me – maybe ask yours if they will do that? Failing that, have a crack it yourself – I am fairly sure it’s doable, just not as neat and tightly tied as a butcher would do it.

Moroccan-inspired stuffed lamb
serves 6
Ingredients
1kg boned lamb leg or shoulder
150g breadcrumbs
x1 onion, finely diced
1 garlic clove, crushed
a couple cm of ginger, finely grated or crushed
x1 lemon, zested and juiced
1 tsp sumac
1 tsp chilli flakes
2 tsp ground cumin
salt and pepper to taste
2 tbsp oil
1/2 tsp cinnamon
1 tsp ground coriander
handful of fresh coriander finely chopped
3 tbsp finely chopped dried apricots
Method
Combine all the ingredients except the lamb and work into a wet mix – add a drop of water if too dry. Lay out the meat and spread with the stuffing. Roll and truss. Place in a roasting tin and cover with parchment paper and foil and roast in a high oven (220) for 30 minutes. Reduce the heat (100) and cook for a further 4 hours in a low oven. Remove the foil and raise the oven temperature to high again and roast for 30 minutes. Remove from the oven, cover and allow to rest for 30 minutes before carving/ shredding.

Serve with salads, sauces and bread. A delicious summer feast! This is a popular dish to serve – who wants to roast lamb for 5 hours? Why not get your local, seasonal and creative caterer to do it for you and serve a delicious celebratory meal for you and your loved ones??

30.6.18 leaves 30.6.18 salad 30.6.18