Boneless Leg of Lamb with Rosemary, Orange & Cranberry Stuffing
1 1/4 hrs.
1 1/4 hrs.
- 1 boneless lamb leg (5-5 1/2 pounds)
- 1 cup white bread crumbs (approx. 3 slices bread made into crumbs)
- 2 tablespoons chopped rosemary
- Zest and juice of an orange
- 1/4 cup dried cranberries
- 1 tablespoon cranberry sauce
- 1 tablespoon parsley, chopped
- 1 tablespoon each oil and butter
- Bunch of rosemary sprigs
- 10 pieces of twine or kitchen string
- Remove the meat from the refrigerator an hour or more before cooking so it returns to room temperature. Place lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lift the flap and flip towards the gap you wish to fill, to create a more even rectangular shape. Cover meat with plastic wrap and pound it with a rolling pin to flatten and firm into place. Trim off any hard or fat grisly bits.
- Combine the stuffing ingredients. Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie the meat firmly at two finger-width intervals, but not so tight it bulges. Tie twine lengthwise around the joint.
- Preheat the oven to 400°. Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes. Or until an instant-read thermometer inserted into thickest part of roast registers 125° to 130° for medium-rare.
- Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.
Source: Beef + Lamb New Zealand