Rolled leg of lamb with herb and anchovy stuffing and spinach and onion pie
Rolled leg of lamb with herb and anchovy stuffing and
spinach and onion pie
Recipe by Tom Mosby
Tested by Debbie Dalgliesh
Leg of lamb, deboned and butter flied, bones reserved
1/2 medium onion, finely chopped plus 1/2 finely chopped
for sauce, 1/2 for pie
3 slices white bread
5 anchovies, finely chopped, oil reserved
Olive oil
1/4 cup flat leaf parsley, finely chopped
1 tsp sprigs thyme leaves finely chopped plus extra sprig for
sauce
1 tsp rosemary leaves, finely chopped plus extra sprig for
sauce
2 tsp Worcestershire sauce
1 sheet puff pastry
2 tbs cream
1 bunch spinach, washed, stalks removed
Sauce
Reserved lamb bones
1 brown onion, finely chopped
2 tablespoons chopped flat leaf parsley
1. Pre heat the oven to 200 degrees C.
2. For the sauce, using a meat cleaver chop the bones into small
pieces. Heat an oiled frying pan over a high heat, sauté the
onion then add the bones, brown all over, add the herbs, deglaze
with enough water to cover and continue to simmer for 45 minutes,
skim the surface when necessary and add more water when needed,
season. Place a sieve lined with muslin over a bowl and strain the
sauce, pour back into a clean saucepan and allow to reduce,
skimming off any remaining oil and adding a little cream to finish
the sauce.
3. Meanwhile, process the bread in a food processer until
breadcrumbs form, transfer to a bowl and combine with onion,
anchovies, parsley, thyme, rosemary and Worcestershire sauce,
drizzle in some anchovy oil and a little olive oil to bind.
4. Lay the lamb on a chopping board, flatten with a meat mallet,
spread half the stuffing evenly on one side then roll and tie with
kitchen string.
5. Heat an oiled frying pan over a high heat, brown all over,
drizzle lamb with olive oil and top with remaining crumbs to form a
crust, then transfer to the oven for 15 minutes for medium or until
cooked to your liking. Rest for 10 minutes, then slice.
6. Lay the pastry on a flat surface, using a pastry cutter cut 2
circles, 10cm in diameter, using a smaller cutter, score a border
inside the circles, do not cut all the way through. Place on a
baking tray, brush with cream and water mix and bake in the oven
for 10-12 minutes or until puffed and golden, carefully remove the
centre to form a vol au vent, retain the centre for use as a
lid.
7. Heat an oiled pan over a medium heat, toss the spinach to wilt,
remove and squeeze out any excess liquid, in the same pan
sauté the onion, return the spinach to the pan and heat, add
the cream and season.
8. Serve slices of lamb on a plate, place a pastry case to the side
and fill with the spinach mixture, spoon over the sauce to
serve.
