Whole leg of Welsh Lamb stuffed with sausage, pistachio, rosemary and apricots
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Monday 8th June 2015
- 1 boned leg of Welsh Lamb
- 1tbsp Oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 50g (2oz) dried natural breadcrumbs
- 75g (3oz) dried apricots, roughly chopped
- 6 lamb or pork sausages, skins removed
- 50g (2oz) pistachio nuts, shelled and roughly chopped
- 3 large sprigs of fresh rosemary
- olive oil
For the Apricot Sauce:
- 400g apricots in natural juice, drained
- 3tbsp brandy
- pinch of sugar
- Pre-heat your oven to Gas Mark 4-5, 180˚C, 350˚F. Cooking times Medium – 25 minutes per 450g (1lb) plus 25 minutes Well done – 30 minutes per 450g (1lb) plus 30 minutes
- Heat some oil in a pan and lightly soften the onion and garlic. Once the onions and garlic have softened place them in a bowl and allow them to cool slightly.
- Next, mix together the breadcrumbs, apricots, sausage meat and nuts. Squeeze the mixture with your hands and create a large sausage shape.
- Place the Welsh Lamb leg on a chopping board and ‘open up’ the meat to create a space for the stuffing. Once opened, stuff and add the rosemary sprigs, then close and secure the meat with heatresistant string.
- Now weigh the joint and calculate the cooking time (see above).
- Once you’ve made your calculations, place the joint into a roasting tin, season and drizzle with a little olive oil.
- Having cooked the joint, remove it from the oven and allow it to rest for about 10 minutes before carving – save the juices to make gravy or a delicious sauce.
- It’s time to make the sauce. Place the apricots in a large jug and purée them with a hand blender. Now pour the meat juices into a small saucepan, bring to the boil and then add the brandy. Once the sauce is bubbling, add the apricot purée, sugar and heat through.
- Serve the Welsh Lamb with stuffing, sauce and all the trimmings.