Moroccan Roast Lamb

This recipe has been provided by The English Provender Co. Makers of naturally scrumptious chutneys, curds, condiments & salad dressings since 1979. It uses their Moroccan Spiced Chutney to create a delicious stuffing for a delectable twist on a traditional Easter roast lamb.  I will definitely be serving this on Easter Sunday!


You will need:-

1 x boned and rolled leg lamb, weighing approximately 1.5 kg
125ml red wine
250ml lamb stock
2 tablespoons The English provender Co. Moroccan Spiced Chutney

For the stuffing:
75g couscous
Grated rind and juice 1 lemon
3 tablespoons freshly chopped flat -leaf parsley
4 tablespoons The English Provender Co. Moroccan Spiced Chutney
125g ready-to-eat dried apricots, chopped
25g toasted pine nuts
Salt and freshly ground pepper
Method:

Preheat the oven to 180°C, Gas Mark 4.To make the stuffing, place the couscous in a bowl and stir in the lemon rind and juice, pour over enough boiling water to just cover. When the water is absorbed, fluff with a fork and stir in the remaining stuffing ingredients. Leave to cool.

Open out the leg of lamb and place skin side down on a work surface. Spoon the stuffing onto the meat, roll into a neat parcel and tie with string. Weigh the joint and calculate the cooking time, allowing 25-30 minutes per 500 g, plus 25- 30 minutes. Place in a roasting tin and cook for the calculated time.

Thirty minutes before the end of the cooking time, pour the red wine and stock into the tin. Spread the chutney over the lamb joint and return to the oven for the remaining time.

Transfer the joint to a heated plate, cover loosely with foil and allow the meat to rest for 15 minutes before carving. Skim any fat from the stock in the tin. Place over a high heat for a few minutes, stirring to incorporate the meat juices.

Carve the lamb and serve with the gravy.

L x
  
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