Lamb roast is just such a delicious meal and there are many variations of it. But whichever way it is prepared it is always worth of effort. This is Chris’s idea and combined with roast veggies it really gives it that succulent taste. When preparing it feel free to personalise it by using your families favourite veggies.
- Firstly ask your butcher to bone out your leg of lamb so that you can easily roll and stuff it. Wash the vegetables and cut all into a large rough dice. Place veggies in a bowl and season with Vegeta Gourmet stock, sea salt and pepper.
- Heat up 1 tsp of olive oil in a pan and brown the pine nuts. Then add the spinach and sauté very quickly until slightly wilted. Allow to cool.
- Lay the lamb leg out on a chopping board, spread open and season with 1 tsp Vegeta Gourmet stock, sea salt & pepper.
- Arrange the cooled spinach and pine nuts evenly over the lamb leg.
- Pull most of the rosemary leaves off the sprigs, leaving a few leaves on the top of each sprig. Sprinkle the leaves liberally, even rubbing into the meat at times.
Now roll the lamb leg up tightly and bind with some butchers twine so that it doesn’t open up during cooking. Season the outside of the lamb with the rest of Vegeta Gourmet stock, sea salt & pepper.
- Take the reserved rosemary twigs and stick into the meat so as to perfume it further during the cooking process.
- Place the lamb on an oiled, heavy based roasting tray and add diced and seasoned veggies in a tray around the lamb. Bake in the preheated oven at 180°C for 45-55 min for a medium rare to medium result.
Rest the lamb leg for 10-20 min before slicing and serving.
Resting any meat before serving will allow the meat to relax thus becoming much more tender.