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Leg of Lamb
with Gravy
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1.5 kg (3 lbs) leg of lamb, tunnel-boned
2 tablespoons oil
STUFFING
1 cup fresh breadcrumbs
1 small onion, finely chopped
1 clove garlic, crushed
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
GRAVY
2 tablespoons plain flour
1½ teaspoons Worcestershire sauce
2 cups chicken stock
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Preparation time: 25 minutes
Total cooking time: 1¼-1¾ hours + 20 minutes standing
Serves: 6
- Preheat oven to moderate 180°C (350°F). Trim lamb of excess fat and sinew.
- To make Stuffing: In a small bowl, combine the breadcrumbs, onion, garlic, parsley, egg and rind. Press stuffing mixture into cavity of the lamb.
- Tuck in ends of lamb to enclose stuffing. Tie lamb securely with string at regular intervals to retain shape during cooking. Place oil in a deep baking dish and add the prepared lamb. Bake 1-1¼ hours for rare meat, 1¼-1½ hours for medium, or 1½-1¾ hours for well-done. Remove lamb from pan, and leave, covered, for 10-15 minutes before slicing.
- To make Gravy: Drain all except ¼ cup of pan juices from baking dish. In a small jug, blend flour, Worcestershire sauce and stock, stirring until smooth. Add to juices in dish, stir over medium heat 3 minutes or until the gravy boils and thickens; strain. Serve with sliced lamb.
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