ITALIAN LAMB RECIPES RECIPES

1. Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it’ll be bursting with flavour. If you’ve never made homemade gravy before, give it a go – you can’t beat it!
2. Preheat your oven to 200ºC/400ºF/gas 6. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.
3. Make your stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape this mixture into a bowl, then add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, then get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
4. Pack this stuffing into the pocket of the lamb, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper.
5. Place your roughly chopped onion, carrot and celery in a roasting tray with any remaining unpeeled garlic cloves and lay your lamb on top. Roast for about an hour and a half. In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Trust me – it is well worth doing and makes it juicy and delicious! When cooked, transfer the lamb to a board or platter to rest while you make your gravy.
6. Spoon off most of the fat from your tray, then put it on the hob over a low heat. Add the flour and mash everything together with a potato masher. Add a glass of red wine and bring to the boil, to cook off the alcohol. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes.
7. Sieve your gravy into a jug or pan, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point, your lamb will have been resting for around 15 minutes and will be perfect for serving. Dish it up and tuck in!

 Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving