Leg of Welsh Lamb stuffed with spinach olives garlic and anchovies
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Wednesday 10th June 2015
- 1kg (2.2lb) boned Welsh leg of lamb
- 15ml (1tbsp) olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 6 green olives, pitted and chopped
- 30g can anchovy fillets in oil, drained and chopped
- 1 sprig rosemary, leaves removed and chopped
- salt and black pepper
- 2 large handfuls baby spinach leaves
- 150ml (¼pt) white wine
- string for tying or metal skewers
- Preheat oven to Gas Mark 4, 180ºC, 350ºF.
- In a pan heat the oil, add the onion and garlic. Lightly cook until beginning to soften. Add the olives, anchovies and rosemary, continue to cook for 1-2 minutes. Take the boneless leg of lamb and open, place flattish on a chopping board.
- Season the meat and then lay the spinach on top. Spoon over the onion mixture and roll up the joint, if spinach falls out just push it back in. Secure with string or use some long metal skewers.
- Place in the bottom of a large roasting pan. Pour over the wine, cover with foil and cook covered for half the calculated cooking time (25 minutes per 450g/½kg (1lb) plus 25 minutes).
- Remove the foil (add a splash more wine), baste the joint and cook for the remaining time. Allow the joint to rest for 10 -15 minutes before serving.
- Serve with seasonal steamed green vegetables. (You can roast potatoes around the joint - they will absorb some of the liquid but be crispy on top).