Stuffed leg of lamb, baked in the oven

A convivial recipe to share with family or friends; you can, of course, vary the stuffing according to taste. For the leg of lamb, I have my butcher bone it (he's better equipped than me 😉).

 Regarding cooking, personally I like when the meat is well cooked, covering it for the first hour speeds up the cooking and prevents the meat from drying out, the second hour of cooking is done without the lid but you will have to baste the meat regularly to prevent it from drying out.

Serve this leg of lamb with sautéed vegetables, potatoes, rice or other sides according to your taste.

Serves 6 to 8. Preparation: 40 minutes. Cooking: 2 hours.

• 1 leg of lamb weighing 1.5 to 2 kg
• 2 onions
• 3 cloves of garlic
• a little oil
• salt and pepper

For the joke:

• 1 bunch of chopped coriander and parsley
• 3 crushed garlic cloves
• 1 red bell pepper, diced
• 2 tablespoons of pitted green olives, chopped
• 1 cc of paprika
• 1 teaspoon of cumin,
• salt and pepper
• 1 cc of turmeric
• 2 tablespoons of olive oil

Preparation :

In a bowl, mix the chopped parsley and coriander, the pepper, the olives, 2 crushed garlic cloves, spices (paprika, cumin, turmeric, pepper and salt).

In a bowl, mix 2 tablespoons of oil, salt and pepper, and a crushed garlic clove. Rub the boneless leg of lamb inside with this mixture.

Spread the stuffing evenly over the meat, then roll it up tightly before tying it with food-grade string.

.Season the leg of lamb with salt and pepper and place it in a sauté pan or frying pan with heated oil before searing it on all sides to brown it. Add the roughly chopped onion and 3 cloves of garlic with a little water.

Cover and place in a preheated oven at 200°C to cook for 1 hour covered, after one hour remove the cover and continue cooking for another hour basting the leg of lamb with its juices every fifteen minutes.

Take the leg of lamb out of the oven, place it on a rack and put it back in the oven for 5 minutes to dry it.

Meanwhile, prepare the accompanying sauce by blending the cooking juices until smooth and letting it reduce over medium heat for a few minutes.

Slice the stuffed leg of lamb and serve it with sauce, sautéed vegetables, potatoes, or rice…

Video associated with this recipe