Ingredients:
|
|
Gravy |
|
|
2 |
spring
onions, chopped |
4 tbsp |
red wine |
|
50g/2oz |
butter |
300ml/11 fl oz |
chicken stock |
|
2 tsp |
white
wine vinegar |
2 tsp |
cornflour |
|
125g/4oz |
fresh white
bread for crumbs |
1 tsp |
Dijon Mustard |
|
50g/2oz |
Stilton
blue cheese crumbled |
125g/5oz |
fresh or
frozen raspberries |
|
4 |
basil
leaves for garnish |
|
|
|
3 tbsp |
ground hazelnuts |
|
|
|
75g/3oz |
fresh or
frozen raspberries |
|
|
|
freshly
ground black pepper |
|
|
|
one 1.6 to
1.8kg (31/2 to 4lb) |
leg
of lamb,boned
--ask your
butcher to do this for you |
|
|
Method:
1 To make the
stuffing, cook the spring onions lightly in butter to soften, add the
vinegar and set aside.
2 Place the
bread in a food processor and reduce to crumbs. Combine with the
onions, then add the Stilton, hazelnuts, raspberries and seasoning.
3 Preheat the
oven to 200 degrees C / 400 degrees F / Gas Mark 6. Open the leg of
lamb out and season well. Spoon in the stuffing, then tie with string.
4 Place the
lamb in a roasting pan and cook, allowing 15 minutes per pound, boned
weight. When the lamb is cooked, transfer to a warm plate, cover and
allow to rest.
5 To make the
gravy, spoon off the remaining fat from the pan, and heat it gently
over the stove to concentrate the sediment.
6 Stir in the
wine, add the chicken stock and simmer.
7 Measure the
cornflour into a cup. Add the mustard and combine with 2 tsp of cold
water. Add to the roasting pan and stir to thicken.
8 Lastly, add
the raspberries and season generously with freshly ground black pepper.
9 Carve the
lamb and serve with buttered new potatoes and spring vegetables.
