Stuffed Lamb Leg with Dried Fruits

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

2-oven Aga: place the roasting pan on the lower level of the oven for 30 minutes, then transfer to the slow-cooking oven for 1.5-2 hours until done. 3- and 4-oven Aga: place the roasting pan in the center of the baking oven and leave for 1.2-2 hours until done.

Ingredients

Boneless Lamb Leg - 4 lbs
Butter - 0.9 oz
Onion - 2 pieces
Pitted Wild Apricots - 4.1 oz
Dried Apricots - 4.1 oz
Walnuts - 0.9 oz
Raisins - 1.9 oz
Wheat Flour - 1 tablespoon
Fresh Rose Hips - to taste
Chicken Broth - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, debone the lamb leg and prepare it for stuffing.

Step 2

To make the filling, melt the butter and sauté the onions. Add the prunes, apricots, raisins, and walnuts. Mix the ingredients, add spices, and let cool. Stuff the leg and shape it properly. Tie it with string or use special ties (such as spit ties).

Step 3

Place the onion pieces on a special mat (such as a Bake-O-Glide mat), lay it on the bottom of the roasting pan, and place the leg on top. Scatter fresh rosemary sprigs around it.

Step 4

Conventional oven: roast in a conventional oven at 180°C for 1.5-2 hours depending on the desired doneness.

Step 5

Transfer the lamb leg from the roasting pan to a warm cutting board and allow the meat to cool slightly.

Step 6

Meanwhile, make the sauce by mixing the flour with the onions, rosemary, and meat juices. Place it at the bottom of the roasting oven for 3-4 minutes until the sauce thickens, then add the vegetable broth, stirring well. Pour everything into a pot and place on high heat, cooking until ready. Strain the sauce through a sieve into a serving jug to serve with the lamb leg.