9
LAMB WITH HERB STUFFING
- Serves 4
Mint and rosemary
2 tbsp, freshly chopped
Breadcrumbs
50g, fresh
Salt and black pepper
Freshly ground to suit your preference
Lemon
1, finely grated zest
Egg yolk
1, beaten
Lamb leg
450g, boned (butterflied)
Roasting bag
Ingredient Quantity
WHAT YOU DO
Mix together the herbs, breadcrumbs, salt and black pepper and the lemon zest until well
combined and bind with the egg yolk. Leave to stand for 5 minutes so it soaks up the egg.
Lay the lamb flat on a work surface and using a sharp knife cut a pocket through the
centre. Place the stuffing in the pocket and roll the meat together and secure with string.
For the topping: mix together the mustard and sugar and spread over the surface of the
lamb.
Place in the roasting bag, tie securely and place in the Remoska®. Cook for approx 1 hour
until the lamb is tender.
Dijon mustard
2 tbsp
Demerara sugar
1 tbsp
Ingredient Quantity
For the topping:
