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KO Roast Lamb Leg with Date and Herb Stuffing
Roast Lamb Leg with Date and Herb Stuffing
Total: 2 hrs Ι Active: 20 mins
Nutritional Value / Person:
Calories: 855 kcal
Fat: 55g
Carbohydrates: 33g
Protein: 51g
What is Shakshuka?
Roast Lamb Leg with Date and Herb Stuffing
Total: 2 hrs Ι Active: 20 mins
Nutritional Value / Person:
Calories: 855 kcal Fat: 55g Carbohydrates: 33g Protein: 51g
Roast Lamb Leg with date and herb stuffing
Roast Lamb is one of the traditional dishes in Iceland that can be found in every household on Christmas day. The main meal in Iceland is usually referred to as “Yule Meal”. Yule is basically referring to the Christmas day itself and in a similar fashion yuletide refers to the Christmas season as a whole.
In the spirit of Yule, this roasted lamb leg encompasses a rich flavor profile due to its stuffing and gravy. This classic dish truly fulfills the children’s wishes for a juicy and tender meal and provides the quintessential center piece for a family Sunday lunch, Christmas Eve, Easter Sunday and other occasions. Treat your family to this succulent meal that literally falls off the bone!
Joost Oostdam
Nacionalidad: Icelander – Dutch
Profesión: Language teacher
Favorite Dish: Beef and Roasted Veg Lasagna
Awards: –
Total Time
2 hours
Active Time
20 minutes
Yield
4 - 6 portions
Calories / Portion
855 kcal
Ingredients
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1 x 1.3kg lean whole or carvery lamb leg joint
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Salt and freshly milled black pepper
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30ml/2tbsp olive oil
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25g butter
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2 small red onionspeeled and finely chopped
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100g fresh breadcrumbs
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75g finely chopped stoned dates
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Large bunch of flat-leaf parsleyfreshly chopped
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25g plain flour
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600ml hot lamb stock
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150ml medium white wine
How To
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Step 1Preheat the oven to 180°C.
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Step 2To prepare the stuffing: heat up and melt the butter in a large frying pan and cook onions until they are soft. Then, take them off the heat and add the breadcrumbs, dates, flat-leaf parsley and the lemon zest.
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Step 3Place the lamb joint on a cutting board and cut several slits over the surface (not too deep). Season both sides and insert the stuffing mixture into the slits. Keep the excess stuffing mixture aside and shape it into small balls to cook separately at the end (until golden 15-20 mins).
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Step 4Transfer the stuffed lamb joint to a metal rack in a large roasting tin (non-stick). Drizzle it with olive oil and let it roast according to your preferred cooking time (see below). Baste occasionally with the meat juices and if it should brown to quickly, cover it with foil.
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Step 5After cooking time, remove the lamb from the oven, loosely cover it with foil and let it rest for 5 – 10 mins. Make the gravy in the meantime and spoon off all the excess fat from the roasting tin and discard it. Then place the tin over a medium heat and sprinkle in the flour. Take a spoon or whisk and stir it well. Add some wine and scrap the pan while stirring to release all the rich lamb sediment.
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Step 6Put in the remaining wine, meat juices and stock. Adjust the seasoning and let it simmer if required (around 8-10mins) whilst stirring occasionally. Strain the gravy before serving.
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Step 7Serve the lamb with some seasonal vegetables, the gravy and the additional cooked stuffing balls.
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Cooking Time:Medium: 25 min per 450g plus 25 min Well done: 30 min per 450g plus 30 min
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