Roasted Leg of Lamb with a Shallot and Chorizo Stuffing
This recipe for Roasted Leg of Lamb with a Shallot and Chorizo Stuffing served with a Spiced Shallot and Cherry Tomato Sauce will make a superb special occasion meal ideal to serve on Easter Sunday.
Preparation time: 40 minutes (plus overnight marinade)
Cooking time: 1 hour 40 minutes
For the leg of Lamb:
1.13 kg boneless leg of lamb, butterflied
4 cloves garlic, peeled and crushed
1 tbsp rosemary leaves
2 tbsp flat leaf parsley leaves, chopped
1 tsp freshly ground black pepper
1 tbsp small mint leaves (or torn larger leaves)
2 tbsp rapeseed oil
½ lemon, juiced
Sea salt and freshly ground black pepper
For the chorizo stuffing:
4 tbsp rapeseed oil
1 sprig rosemary
1/2 red chilli, deseeded and finely chopped
8 shallots, peeled and diced
3 cloves of garlic, peeled and chopped
1 tsp thyme leaves
Sea salt and freshly ground black pepper
150g fresh Mexican chorizo, skinned and chopped into small chunks
2 tbsp mint, chopped
2 tbsp flat leaf parsley, chopped
For the spiced shallot and cherry tomato sauce:
2 tbsp rapeseed oil
4 shallots, peeled and chopped
1 clove of garlic, peeled and chopped
400g of cherry tomatoes, halved
Pinch of cayenne pepper
1 tbsp mint, chopped
2 tbsp fresh chives
Sea salt and ground black pepper
What to do:
To prepare the lamb:
Place the lamb in a baking dish and coat it well on all sides with the smashed garlic, rosemary, chopped parsley, mint, oil, lemon and cracked black pepper. Cover and refrigerate overnight.
Take the lamb out of the refrigerator for 30 minutes before stuffing it, to bring it to room
To make the stuffing:
Toss the breadcrumbs with 2 tbsp rapeseed oil. Spread them on a baking sheet and toast for 6-8 minutes, stirring once or twice, until they are golden brown. Heat a medium pot over high heat for 1 minute. Add the remaining rapeseed oil, the rosemary and the chilli; let them sizzle in the oil about 1 minute. Stir in the shallots, garlic and thyme and season with sea salt and freshly ground black pepper. Turn the heat down to medium and cook about 10 minutes, until the shallots are translucent. Transfer the mixture to a large bowl and discard the rosemary.
While the shallots are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint and parsley and combine well. Taste for seasoning.
To cook the lamb:
Preheat the oven to 175°C/325°F/Gas Mark 3
Season the lamb on both sides with sea salt and a little freshly ground black pepper. Lay the meat on a cutting board, fat side down and open like a book. Spoon as much of the chorizo stuffing as you can (about half or a little more) on the right side of the lamb. Fold the left side over the stuffing, as if you’re closing a book. If some of the stuffing falls out, stuff what you can back in. Tie the lamb with butcher’s string at 2-inch intervals to hold it together while roasting. Carefully place the lamb on a roasting rack set in a roasting pan.
Put the remaining chorizo stuffing into a small dish and set aside. Roast the lamb for 1 hour and 20 minutes, rest for 20 minutes. While lamb is resting put the rest of the stuffing in the oven and cook for 15 minutes.
To make the spiced shallot and cherry tomato sauce:
Heat the oil in the pan and gently fry the shallots for 2-3 minutes, add the garlic, tomatoes, cayenne pepper and cook for 5 minutes or until the sauce has reduced slightly. Stir in theherbs and season to taste.
To serve, slice the lamb and serve with the tomato sauce.
NB: You can ask your butcher to bone and butterfly a leg of lamb for you
Recipe by: www.ukshallot.com
For more delicious recipes click here ←
Latest posts by Silversurfers Editor (see all)
- Is there now equality for women in the workplace? - February 28, 2017
- TOP 10 Special Interest & Events Breaks From Shearings Holidays - February 24, 2017
- How many portions of fruit and veg do you eat each day? - February 23, 2017
- Win an e-bike worth £799.99 from E-Bikes Direct! - February 22, 2017
- The unwavering popularity of Optiflame® - February 20, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!