Kitchen equipment
Kitchen string
Method
Firstly, preheat the oven to 220°C (200°C fan) and gas mark 7. Then for the lamb, mix the onions, celery, carrots, bay leaves and lamb bones (if using) in a roasting tin.
Next, find out the weight of the lamb and calculate what is the best cooking time. This will allow 15min per 450g for pink meat, or however, long you prefer your lamb.
Then for the stuffing mix the breadcrumbs, artichokes, pine nuts, parsley, 2 crushed garlic cloves, the lemon zest, egg and plenty of seasoning into a bowl.
Put the lamb onto a board and skin-side down. Cut the leg of the lamb at the thickest part and open it out. Just make sure not to cut too deep into the meat.
Then cover it with baking parchment or clingfilm and bash it slightly with a rolling pin to flatten it slightly.
Put the stuffing on top and leave a slight edge around the edge. Then fold the shortest edges into enclose the stuffing.
Make sure to roll up meat from a short edge and then secure it with kitchen string at 3cm.
Finely chop the cloves of garlic and make a few cuts into the meat to push the garlic in. Put the lamb into the roasting tin on top of the vegetables.
Then in another bowl mix the oil and lemon juice. Brush this over the lamb and season well.
Once you find out the calculated time of the lamb then reduce the oven to 200°C (180°C fan) mark 6 after 20min.
Pull the lamb out the over and cover it with a double layer of tin foil to leave it to rest for a least 20 minutes and up to 40 minutes.
To make the gravy, carefully remove and discard bones only if you’re using them. Then put the tin over medium heat and take out any excess fat.
Next, stir in the flour and mash the vegetables as you go. Make sure to cook and stir this for 1 minute. Slowly stir in the wine and let this bubble for a few minutes.
Add in the stock and let this simmer until it is thickened. Next stir in the redcurrant jelly. Don’t forget to add in any resting juices from the lamb to the gravy tin and check seasoning (add if needed). Strain this into a jug and serve with the lamb.
