Delicious UK - (04)April 2020

StuffedlegofWelshlamb

withonionandleeksauce

SERVES6 WITHLEFTOVERS.HANDS-ON TIME

25 MIN, OVEN TIME 1½ HOURS

FOOD

TEAM’S

TIP

Newseasonspringlamb

fromWalesstartsinApril.

Jamesrecommendslamb

frombeaconsfarmshop.co.uk.Hogget

would also be a great choice here.

• 2kg Welsh lamb leg, boned

FORTHESTUFFING

• Smallbunch fresh flatleaf parsley,
  chopped


• ½smallbunchfreshmint,chopped


• 4 garliccloves,finelychopped


• 150gbreadcrumbs


• 1 tbspdijonmustard


• 50ghazelnuts,roughlychopped


• 1 mediumfree-rangeegg


• 150g black pudding, chopped

FORTHESAUCE

• 25gsaltedbutter


• 1 largeonion,chopped


• 2 leeks,chopped


• 1 heapedtbspplainflour


• 25mldrywhitewine


• 400mlwholemilk


• 100mldoublecream


• 2-3 flatleaf parsley sprigs, chopped

YOU’LLALSONEED...

• Cook’s string

1 Heattheovento240°C/220°Cfan/

gas9. Putthelambskin-sidedownon

a board,thenopenit outandseason.

2 Forthestuffing,whizztheparsley

andmintina foodprocessortochop

finely.Addthegarlic,breadcrumbs,

mustard,hazelnutsandegg.Season

andwhizzagaintocombine(orchop

everythingfinelyfora coarsestuffing).

3 Spreadthestuffingalloverthe

insideofthebonedlamb,thenscatter

overtheblackpuddingandseason

again.Rollupthelambtoenclosethe

stuffing,thentiesecurelywithstring

alongthelengthofthestuffedjoint.

Putona rackina largeroastingtin

androastfor 30 minutes,thenreduce

thetemperatureto200°C/180°Cfan/

gas6 androastfora further1 hour.

Set aside to rest for 30 minutes. PHOTOGRAPHS: PETER CASSIDY. FOOD STYLING: JAMES MARTIN AND SAM HEAD. STYLING: POLLY WEBB-WILSON

Blackbutter

andapple

bakewell tart

44 deliciousmagazine.co.uk