Judith Cullen's roast lamb recipes - 9 November
Stuffed Roast Lamb
1 boned leg of lamb (tunnel boned)
4 cloves garlic
1/2 cup pine nuts
2 tablespoons olive oil
2 cups fresh breadcrumbs
Handful fresh spinach
1/4 cup fresh chopped herbs - thyme, marjoram, parsley
1/2 cup pecorino cheese - grated
Salt and pepper
1 teaspoon sea salt
1 teaspoon fennel seeds
1 cup chopped mint
1 tablespoon caster sugar
3 tablespoons boiling water
1/2 cup white vinegar
- In a frying pan saute the garlic and pine nuts gently in the olive oil.
- Toss in the spinach and cook until it is wilted.
- Transfer to a bowl and mix through the breadcrumbs, herbs, egg and pecorino cheese.
- Season with salt and pepper.
- Preheat the oven to 220degC
- Push the stuffing in the pocket cavity of the leg. Secure the ends with a skewer.
- Tie string around the stuffed meat to form a neat roll.
- Place in a roasting dish - drizzle with oil and rub over salt and fennel seeds.
- Roast for 50minutes - Remove from the oven - Cover and leave to rest for 20 minutes before slicing and serving with mint sauce.
- In a bowl combine the mint, sugar and boiling water.
- Stir until the sugar has dissolved.
- Add white vinegar and serve.
Butterflied Leg Of Lamb With Fennel And Orange
2.25 kilogram leg of lamb, boned and butterflied
2 teaspoons fennel seeds, dry roasted
2 cloves garlic, crushed
2 teaspoons orange zest
juice of an orange
1/4 cup olive oil - Tussock
Zest and juice of a lemon
1/4 cup fresh oregano, chopped
- Ground the fennel seeds roughly and combine with the crushed garlic, orange zest and juice, lemon infused olive oil and oregano.
- Trim the excess fat from the lamb. Open out flat, skin side down.
- Rub the gremolata into the lamb. Massage it in to cover the surface.
- Cover and refrigerate for 2 hours or overnight.
- Either cook the lamb in a covered barbecue or in an oven at 200degC
- Place lamb in a frying pan or on a flat barbecue plate
- Chargrill to brown the surface and seal the meat.
- If cooking in an oven transfer the meat to a preheated oven at 200degC
- After 20 minutes turn the meat over and cook a further 15-20 minutes until browned.
- Rest the lamb in warm place for at least 15 minutes before slicing.
Red Capsicum and Mustard Seed Marmalade
2 large red capsicums, seeded, sliced thinly lengthways
2 teaspoons olive oil
1 bay leaf
2 cups white sugar
1/4 cup sultanas
1 tablespoon black mustard seeds
1/2 cup dry red wine
1/2 cup white wine vinegar
- Heat oil in a saucepan and saute capsicum and bay leaf over a medium heat until capsicum is tender.
- Add sugar and stir over low heat until sugar dissolves.
- Add sultanas, mustard seeds, red wine, white wine vinegar and 1/2 cup water.
- Cook over medium heat until reduced to a syrupy consistency.
- Serve with butterflied leg of lamb or store in clean dry jars for 6-12 months.