Roast Stuffed Lamb

July 12, 2010 Fieldstown Farm 0 Comments

Roast Stuffed Lamb
Recipe Type: Main
Author: Fieldstown Farm
Ingredients
  • 2 kilogram butterfly leg or boned shoulder of lamb
  • 30 gram butter softened
  • 1-2 tablespoon plain flour
  • 125 millilitres white wine
  • 250 millilitres chicken stock
  • millilitres salt and freshly ground black pepper
  • Stuffing
  • 5 tablespoon butter
  • 1 tablespoon small onion finely chopped
  • 1 tablespoon garlic clove finely chopped
  • 55 gram long grain rice
  • 150 millilitres chicken stock
  • 1/2 tablespoons thyme (fresh if possible)
  • 4 tablespoons lamb kidneys halved and cored
  • 275 gram young spinach leaves
  • gram salt and freshly ground black pepper
Instructions
Make the stuffing
  1. Melt 30g of the butter in a saucepan over a medium heat add the onion and cook for 2 to 3 minutes until just softened, then add the garlic and rice and cook for about 1 to 2 minutes until the rice appears translucent, stirring constantly. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed. Tip the rice into a bowl and fluff with a fork.
  2. In a small frying pan melt about 30g of the remaining butter over a medium to high heat. Add the kidneys and cook for about 2 to 3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  3. In a frying pan heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1 to 2 minutes until wilted, drain off any excess liquid, then transfer the leaves to a plate and leave to cook.
Prepare the meat
  1. Preheat the oven to 190C. Lay the meat skin-side down on a work surface and season with salt and pepper. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach. Roll up the meat like a swiss roll and use a skewer to close the seams.
  2. Tie the meat at intervals with string to hold in place. Place in the roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1 to 2 hours until the juices run slightly pink when pierced with a skewer for medium rare to medium. Cook more if preferred. Take out meat cover with foil and leave to rest for 20 minutes before cutting.
  3. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil. Sprinkle over the flour and cook for 2 to 3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4 to 5 minutes until the sauce thickens. Season and strain into a gravy boat.
Serve
  1. Carve the meat into slices, garnish with the watercress and serve with the gravy and potatoes and whatever vegetables or salad you like.
Variation:
  1. For the stuffing, mushrooms can be substituted for lamb kidney if preferred and makes a very good stuffing. Dont use very dark mushrooms, as the stuffing will appear very dark.