Spicy Pork Stuffed Leg of Lamb
This Spicy Pork Stuffed Leg of Lamb from the brilliant Brian Turner is perfect family food. This dish is inspired by Brian's grandparents and it is a real crowd pleaser!
Ingredients
- 1 leg of lamb, approx. 5lb
- 1 pork filler, 10oz
- 1 tbsp olive oil
- 1 tbsp chopped herbs, incl mint
- 2 tbsp crushed garlic
- 2 tbsp chopped pistachio nuts
- 1 chilli, finely chopped
- Salt
Peppers to go with the lamb:
- 1 tbsp oil
- 2oz butter
- 2 large red onions
- 2 red peppers
- 12 cherry tomatoes
- 2 cloves garlic
- 2 tbsp chopped parsley
- 1 glass cider
- Salt & pepper
Method
Tunnel bone the leg of lamb keeping the lower leg bone on the meat.
Mix the oil, herbs, garlic, nuts, chilli and salt together.
Trim the pork fillet to fit in the lamb.
Roll the fillet in the mixture.
Put the fillet in the leg and tie to its original shape.
Leave to rest in the fridge overnight then take out of fridge to get to room temperature.
Put in the oven 200 c for 15 minutes then turn down to 170 c and cook for 3 hours, basting frequently.
Take out and leave to rest for 20 minutes.
Take off strings, carve and place on top of peppers.
For the Peppers
Heat oil and add butter.
Slice the onions and add to the oil and butter. Crush the garlic and add.Slice the peppers and deseed, add to onions.
Sauté for 5 minutes gently.
Add cider, plus tomatoes cut in half and season and slowly cook through. Reduce cooking liquor. Add parsley and put on dish.
Slice meat and lay on top.
Ingredients
- 1 leg of lamb, approx. 5lb
- 1 pork filler, 10oz
- 1 tbsp olive oil
- 1 tbsp chopped herbs, incl mint
- 2 tbsp crushed garlic
- 2 tbsp chopped pistachio nuts
- 1 chilli, finely chopped
- Salt
Peppers to go with the lamb:
- 1 tbsp oil
- 2oz butter
- 2 large red onions
- 2 red peppers
- 12 cherry tomatoes
- 2 cloves garlic
- 2 tbsp chopped parsley
- 1 glass cider
- Salt & pepper
Method
Tunnel bone the leg of lamb keeping the lower leg bone on the meat.
Mix the oil, herbs, garlic, nuts, chilli and salt together.
Trim the pork fillet to fit in the lamb.
Roll the fillet in the mixture.
Put the fillet in the leg and tie to its original shape.
Leave to rest in the fridge overnight then take out of fridge to get to room temperature.
Put in the oven 200 c for 15 minutes then turn down to 170 c and cook for 3 hours, basting frequently.
Take out and leave to rest for 20 minutes.
Take off strings, carve and place on top of peppers.
For the Peppers
Heat oil and add butter.
Slice the onions and add to the oil and butter. Crush the garlic and add.Slice the peppers and deseed, add to onions.
Sauté for 5 minutes gently.
Add cider, plus tomatoes cut in half and season and slowly cook through. Reduce cooking liquor. Add parsley and put on dish.
Slice meat and lay on top.
