1 Leg of Lamb
For the Stuffing: 250g Toast, 250g Pretzel, 160g Smoked Bacon, 60g Shallots, 120g Cream, 4 Eggs, 60g Flat Parsley
Add while Resting: 30g Melted Butter, 1 Sprig of Thyme, 1 Sprig of Rosemary
For the sauce: 1 Onion, 2 Carrots, 3 Celery Sticks, 1 tbsp Tomato Purée,2 Cloves of Garlic, 4 Sprigs of Thyme, 2 Sprigs of Rosemary, ½ ltr Red Wine
Debone the Leg of Lamb and keep the trimmings and bones to make the sauce.
For the Stuffing: Dice the toast and pretzel. Roast the toast in olive oil till golden. Finely dice the bacon and shallots, caramelise the bacon and add the shallots. Cook till translucent. Mix all ingredients together and season with salt, pepper and nutmeg.
To cook the Leg: Stuff the leg and tie with string. Season with salt, pepper and massage some oil in the meat. Pre-heat the oven to 250 degrees Celsius and place the leg into a hot roasting pan. Cook till golden, turn it to the other side and reduce the heat to 125 degrees Celsius. The leg will need approximately 1 - 1.5 hours till medium (depending on the size). If using a cooking probe, cook to a core temperature approx 55 degrees Celsius. Remove the leg from the roasting pan and brush with melted butter. Add rosemary and thyme and wrap in foil. Let it rest in a warm place for 15-30 min.
To prepare the Sauce: While the leg is resting, chop the vegetables and add to the roasting pan with the bones and trimmings. Cook on the hob till the vegetables are slightly browned, add the tomato purée, garlic herbs. Roast for a couple of minutes and then add the red wine. Bring everything to boil and reduce the red wine slightly. Unwrap the leg and add the resting juices into the sauce. Strain and season to taste. Carve the leg and serve with your preferred potatoes and vegetables.