Italian Roast Leg of Lamb with Stuffing & Potatoes
ID: 8b275f48...
A classic Sunday roast leg of lamb given an incredible Italian twist. The lamb is butterflied, stuffed with a punchy herb, anchovy, caper, and wine-soaked bread stuffing, then roasted over an open fire and served with caramelized ash-roasted onions and crispy herby potatoes.
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🍳 Cooking Flow
Char whole red onions in hot ashes or a hot oven until caramelized inside. → Chop capers, anchovies, garlic, herbs, wine-soaked stale bread, and lemon zest to create the stuffing. → Butterfly the leg of lamb, season with salt, fill with stuffing, fold shut, and tie securely with string. → Roast the lamb over a fire or in a 200°C (400°F) oven for about 1 hour, basting regularly with a herb-brush marinade. → Peel and chop potatoes, mix with the peeled caramelized onions, garlic, and fresh herbs, then fry or roast until golden. → Rest the cooked lamb for 20 minutes, carve, and serve with the crispy potatoes.
Cooking Steps
Brief Cooking Order
Char whole red onions in hot ashes or a hot oven until caramelized inside. → Chop capers, anchovies, garlic, herbs, wine-soaked stale bread, and lemon zest to create the stuffing. → Butterfly the leg of lamb, season with salt, fill with stuffing, fold shut, and tie securely with string. → Roast the lamb over a fire or in a 200°C (400°F) oven for about 1 hour, basting regularly with a herb-brush marinade. → Peel and chop potatoes, mix with the peeled caramelized onions, garlic, and fresh herbs, then fry or roast until golden. → Rest the cooked lamb for 20 minutes, carve, and serve with the crispy potatoes.
Introduction
A classic Sunday roast leg of lamb given an incredible Italian twist. The lamb is butterflied, stuffed with a punchy herb, anchovy, caper, and wine-soaked bread stuffing, then roasted over an open fire and served with caramelized ash-roasted onions and crispy herby potatoes.
Step 1
Bury the whole red onions (skins left on) in the hot ashes of a fire, or roast them in an oven at 200°C (400°F) until the outer skins are charred and blackened.
Step 2
Prepare the herb stuffing: Finely chop capers, anchovies, garlic, mint, parsley, thyme, and deseeded dried chili together on a large chopping board.
Step 3
Pour white wine over stale bread to rehydrate it. Coarsely chop the soaked bread, add it to the herb mixture along with lemon zest, and chop everything together until well combined.
Step 4
Butterfly the leg of lamb by carefully cutting along the leg bone to expose and remove it, while leaving the shank bone intact.
Step 5
Season the inside of the butterflied lamb with salt. Spread the herb stuffing evenly over the meat, then fold the meat back over to close the opening.
Ingredients List
Important Notes
Using stale bread is ideal as it absorbs the white wine beautifully and binds the aromatic herb stuffing together.
Caramelizing onions in their skins directly in hot coals protects the inside flesh, resulting in incredibly sweet and smoky onions.
Letting the roasted lamb rest for 20 minutes before carving is crucial to ensure the meat stays juicy and tender.
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