1 x 1.3kg easy-carve de-boned lamb leg
¼ cup parsley, chopped
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
1 onion, chopped finely
2 cloves garlic, crushed
12 slices streaky bacon and or pancetta, chopped finely
1 teaspoon sea salt flakes
pepper to taste
1 cup panko
1 onion, finely diced
8 garlic, cloves, crushed
600g fresh (or frozen peas)
1 cup water
¼ cup mint leaves, roughly torn
1 teaspoon salt
1 teaspoon freshly ground black pepper
Classic Thick Gravy
1 tbsp plain flour
1 ½ cups good beef or chicken stock
freshly ground pepper
Preheat oven to 200°C
Butter into the pan, onion and garlic sweat off.
Add bacon, salt and pepper and stir.
Panko bread crumbs into a mixing bowl, and herbs and the heated mixture. Sir together with an egg to bind it.
Place the stuffing into the centre of the lamb leg and place into a baking tray. Season the lamb with salt and pepper, and a drizzle of olive oil.
Cook at 200C for 15-20 mins, then turn down the oven temperature to 175C for 40 minutes or until it is cooked as desired.
Let the lamb rest for about half the cooking time before carving.
Add the flour to the dripping or lamb fat/juices in the pan and stir over a low heat for about 5 minutes, until the flour is cooked and the roux begins to colour.
Add the port and sherry vinegar and stir.
Add the stock a little at a time, stirring continuously. You may find you want to add more or less liquid just add enough to make a thick, smooth gravy that’s the thickness you like best. Lower the heat and cook for around 5 minutes at a very low simmer.
Remove the pan from the heat and stir in the cream; it will give your gravy a lovely sheen.
Taste and adjust seasoning to your liking.
Melt butter in a saucepan over medium heat
Add onion & garlic
Sweat for about 10 mins (until onion soft & translucent)
Add the peas to the pan & pour on the water
Bring to the boil, lower the heat & simmer for 5-8 minutes
Stir in mint
Season with salt & pepper
Crush the minted peas with a fork or blitz to make a coarse puree