Stuffed leg of lamb
Discussion
I did this at the weekend. Pretty much made it up as I went along but I guess the principles are the same and you could stuff whatever you wanted in the meat.
Whole leg, bone still in.
Removed the bone from the meat and kept it to one side. The leg was open down the middle, roughly half and half. In a pestle and mortar, got a load of rosemary, some mint, a couple of garlic cloves and salt and pepper and bashed it up, then added enough oil to make a paste and rubbed it all over the inside of the lamb. Soaked some dried mushrooms for about 5 minutes and kept the resulting mushroom juice. Roughly chopped a load of pancetta and fried it off with the mushrooms for a couple of minutes then plonked it on top of the lamb and wrapped it up, securing with string.
Got a roasting tin and put the bone in the bottom, hinged into a 'V'. Put half a white and half a red onion and a carrot in big chunks in there and put the meat on top. Put it in the oven at 140 degrees. Went away and drank a fair amount of red wine, returning to the meat every 20 minutes or so to baste with the reserved mushroom liquor. After 3 hours, rested it for 15 minutes and made a gravy with what was in the bottom of the roasting tin.
Consumed.
Whole leg, bone still in.
Removed the bone from the meat and kept it to one side. The leg was open down the middle, roughly half and half. In a pestle and mortar, got a load of rosemary, some mint, a couple of garlic cloves and salt and pepper and bashed it up, then added enough oil to make a paste and rubbed it all over the inside of the lamb. Soaked some dried mushrooms for about 5 minutes and kept the resulting mushroom juice. Roughly chopped a load of pancetta and fried it off with the mushrooms for a couple of minutes then plonked it on top of the lamb and wrapped it up, securing with string.
Got a roasting tin and put the bone in the bottom, hinged into a 'V'. Put half a white and half a red onion and a carrot in big chunks in there and put the meat on top. Put it in the oven at 140 degrees. Went away and drank a fair amount of red wine, returning to the meat every 20 minutes or so to baste with the reserved mushroom liquor. After 3 hours, rested it for 15 minutes and made a gravy with what was in the bottom of the roasting tin.
Consumed.
http://www.channel4.com/food/recipes/popular-ingre...
HFW also has a similar recipe with pork loin stuffed with apricots and pine nuts (IIRC) which is 
HFW also has a similar recipe with pork loin stuffed with apricots and pine nuts (IIRC) which is Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff