Leg of lamb on tray with knife

Hay-baked stuffed leg of lamb

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(2 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins plus resting

More effort

Serves 6

Try something different with roast lamb and make this Sunday centrepiece cooked in hay – it adds a sweet smoky flavour. Just make sure it's free of pesticides

Nutrition and extra info

Nutrition: per serving

  • kcal435
  • fat26g
  • saturates11g
  • carbs6g
  • sugars1g
  • fibre2g
  • protein42g
  • salt0.7g
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Ingredients

  • 250g kale, stalks removed
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 4 garlic cloves, finely chopped
  • 4 anchovies, finely chopped
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 70g fresh breadcrumbs
  • 1½ kg leg of lamb, part tunnel-boned, shank still attached (ask your butcher to do this for you)
  • 2 bunches rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g hay, toasted (for 8-10 mins at 160C/140C fan/ gas 3, optional)
  • 500ml lamb or chicken stock
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

You will need

  • butchers' string to tie the lamb

Method

  1. Cook the kale in boiling water until just wilted, then refresh in iced water. Drain and carefully squeeze the excess water from the kale, then roughly chop. Tip into a mixing bowl, stir in the garlic, anchovies, zest and breadcrumbs, and season (add lots of pepper). Pack the stuffing into the cavity of the lamb and tie with string – it doesn’t matter if it’s messy, just make sure the filling is secured. Can be prepared up to a day ahead and kept in the fridge.

  2. Heat oven to 190C/170C fan/ gas 5. Mix the herbs with the hay (if using), transfer to a deep roasting tin, then pour over the stock. Nestle the lamb on top, drizzle with oil and sprinkle with salt. Roast for 1 hr 20 mins for pink lamb, adding 10 mins if you want it cooked through and another 10 mins for well done. Rest for 20 mins, then carve into thick slices and serve.

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