Roasted Leg of Lamb with a Shallot and Chorizo Stuffing served with a Spiced Shallot and Cherry Tomato Sauce
Rachel Green’s Roasted Leg of Lamb with a Shallot and Chorizo Stuffing served with a Spiced Shallot and Cherry Tomato Sauce
Serves 6
Preparation time: 40 minutes (plus overnight marinade)
Cooking time: 1 hour 40 minutes
Ingredient's:
For the leg of Lamb:
1.13 kg boneless leg of lamb, butterflied
4 cloves garlic, peeled and crushed
1 tbsp rosemary leaves
2 tbsp flat leaf parsley leaves, chopped
1 tsp freshly ground black pepper
1 tbsp small mint leaves (or torn larger leaves)
2 tbsp rapeseed oil
½ lemon, juiced
Sea salt and freshly ground black pepper
For the chorizo stuffing:
150g breadcrumbs
4 tbsp rapeseed oil
1 sprig rosemary
1/2 red chilli, deseeded and finely chopped
8 shallots, peeled and diced
3 cloves of garlic, peeled and chopped
1 tsp thyme leaves
Sea salt and freshly ground black pepper
150g fresh Mexican chorizo, skinned and chopped into small chunks
2 tbsp mint, chopped
2 tbsp flat leaf parsley, chopped
For the spiced shallot and cherry tomato sauce:
2 tbsp rapeseed oil
4 shallots, peeled and chopped
1 clove of garlic, peeled and chopped
400g of cherry tomatoes, halved
Pinch of cayenne pepper
1 tbsp mint, chopped
2 tbsp fresh chives
Sea salt and ground black pepper
Method:
To prepare the lamb:
Place the lamb in a baking dish and coat it well on all sides with the smashed garlic,
rosemary, chopped parsley, mint, oil, lemon and cracked black pepper. Cover and
refrigerate overnight.
Take the lamb out of the refrigerator for 30 minutes before stuffing it, to bring it to room
temperature.
To make the stuffing:
Toss the breadcrumbs with 2 tbsp rapeseed oil. Spread them on a baking sheet and toast
for 6-8 minutes, stirring once or twice, until they are golden brown.
Heat a medium pot over high heat for 1 minute. Add the remaining rapeseed oil, the
rosemary and the chilli; let them sizzle in the oil about 1 minute. Stir in the shallots, garlic
and thyme and season with sea salt and freshly ground black pepper. Turn the heat down
to medium and cook about 10 minutes, until the shallots are translucent. Transfer the
mixture to a large bowl and discard the rosemary.
While the shallots are cooking, heat a medium sauté pan over high heat for 2 minutes.
Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and
cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir
in the breadcrumbs, mint and parsley and combine well. Taste for seasoning.
To cook the lamb:
Preheat the oven to 175°C/325°F/Gas Mark 3
Season the lamb on both sides with sea salt and a little freshly ground black pepper. Lay
the meat on a cutting board, fat side down and open like a book. Spoon as much of the
chorizo stuffing as you can (about half or a little more) on the right side of the lamb. Fold
the left side over the stuffing, as if you’re closing a book. If some of the stuffing falls out,
stuff what you can back in. Tie the lamb with butcher’s string at 2-inch intervals to hold it
together while roasting. Carefully place the lamb on a roasting rack set in a roasting pan.
Put the remaining chorizo stuffing into a small dish and set aside. Roast the lamb for 1
hour and 20 minutes, rest for 20 minutes. While lamb is resting put the rest of the stuffing
in the oven and cook for 15 minutes.
To make the spiced shallot and cherry tomato sauce:
Heat the oil in the pan and gently fry the shallots for 2-3 minutes, add the garlic, tomatoes,
cayenne pepper and cook for 5 minutes or until the sauce has reduced slightly. Stir in the
herbs and season to taste.
To serve, slice the lamb and serve with the tomato sauce.
NB You can ask your butcher to bone and butterfly a leg of lamb for you
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