Recipe: Roasted Leg of Lamb with Shallot & Chorizo Stuffing
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Autumn has hit today... warm up on cold evenings with a roast leg of lamb, with shallot and chorizo stuffing. Beautiful. Serves: 6 Preparation time: 40 minutes (plus overnight marinade) Cooking time: 1 hour 40 minutes You’ll need: 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:
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