Stuffed leg of lamb with prunes and almonds

Babiche Martens

This boneless stuffed leg of lamb is perfect. It’s easy to prepare and doesn’t take hours to cook. For a crowd, I use two legs, placed one on top of the other. It looks impressive and is easy to slice. I have used prunes and almonds in the stuffing as they are my favourites, but feel free to use apricots and pistachios, or just keep it nutty.

Ingredients

1 Tbsp	Butter
1	Onion, chopped
2 cloves	Garlic, crushed
2 slices	Prosciutto, chopped roughly
1 Tbsp	Chopped rosemary
1 cup	Pitted prunes, cut in thirds
½ cup	Slivered almonds, roasted
½ cup	Breadcrumbs
1 Tbsp	Mint jelly, or sauce
1	Leg of lamb, boned, flat (Main)
1 cup	Red wine
2 stalks	Rosemary
1 clove	Garlic, cut in half

Directions

1. Set the oven to 180C.
2. Melt butter in a frying pan. Add onions and garlic, cook 5 minutes until soft. Add prosciutto, cook for a further 2 or 3 minutes.
3. Put onion mix in a large bowl. Add rosemary, prunes, almonds, breadcrumbs, mint jelly, salt and pepper.
4. Cut the leg of lamb in half so one side will fit on top of the other like a sandwich. Spread stuffing on the bottom half. Place the other half on top. Tie tightly with string to keep it snug. Place in a baking dish. Pour wine over, add rosemary stalks and the garlic bulb.
5. Bake for 50 minutes to an hour until golden and cooked through.
6. Allow to sit for 10 minutes before carving.

See Angela's other Easter recipes

• Chocolate, raspberry and grand marnier semifreddo
• Deluxe potato and kumara gratin