Herby Stuffed Lamb
175 g (6 oz) fresh breadcrumbs
2 tsp Schwartz Garlic Salt
1/2 tsp Schwartz Ground Black Pepper
2 tbs Schwartz Parsley
2 tsp Schwartz Rosemary
75 g (3 oz) butter
1 medium egg, beaten
1 boned leg of lamb, ask your butcher to remove bone
6 tbs oil
Garnish:
12 button onions, peeled
12 glacé cherries
Mix the breadcrumbs with the Garlic Salt, Black Pepper, Parsley
and Rosemary. Melt the butter and stir into the breadcrumb mixture.
Add the egg and mix all the ingredients thoroughly. Use the stuffing
to fill the bone cavity of the meat. Using a trussing needle and
string, sew the loose meat edges together so that the leg resembles
its original shape.
Place the joint on the grill and baste with the oil. Grill for
1 to 2-1/4 hours for medium (or until a meat thermometer inserted
into meatiest part of roast registers 160°F/71°C) or 1-3/4
to 2-1/2 hours for well-done (170°F/77°C). Add the onions
for the last half of the cooking time.
When cooked, transfer the meat to a serving plate, skewer the onions
and glacé cherries together on cocktail sticks and arrange
with the meat.
Makes 4 - 6 servings.
Many thanks to Schwartz
for letting us use this recipe.
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