Boneless Cushion Of Lamb With Festive Stuffing Recipes

BONELESS CUSHION OF LAMB WITH FESTIVE STUFFING

Steps:

• Prepare the stuffing; mix all the ingredients together and set aside. Preheat the oven to 170°C, 150°C, Fan, Gas mark 3. Put the onions on a chopping board, cut in half and randomly `pin' the cloves in the onion halves and place in the base on a non-stick roasting tin. Place the lamb on a chopping board, remove any butcher's string or elasticated meat bands, unfold and with skin side down season on both sides. Spread the stuffing mixture evenly inside the joint, but do not overfill. Secure the cushion with new butcher's string or elasticated meat bands. Weigh the joint and place on top of the onions, then drizzle with the oil. Add the stock and wine. Cover and roast in a preheated oven for 2-2½ hours, basting occasionally. 30 minutes before the end of the cooking time remove the foil and return the lamb to the oven. Remove the lamb and the onions from the roasting tin, transfer to a warm platter and cover with foil. Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, scraping the base of the pan to release any rich, sediment. Adjust the seasoning to taste and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving. Serve with seasonal vegetables and roast potatoes.

ROAST LAMB STUFFED WITH APRICOT & MINT

Steps:

• Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
• Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
• Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
• Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.