Butterflied Lamb Leg with Cranberry Stuffing Balls and Roasted Vegetables

Butterflied Lamb Leg with Cranberry Stuffing Balls and Roasted Vegetables

Ready in 55 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 23, 2015.
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Classic butterflied leg of lamb served with cranberry stuffing balls, broccoli and carrots. Add red wine jus if you desire!

Ingredients

CRANBERRY STUFFING BALLS

  • 1 brown onion, finely diced
  • 1 apple, core removed and finely diced
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons chopped sage leaves
  • 30g butter
  • 1/4 cup dried cranberries, chopped
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons wholegrain mustard
  • 1/2 teaspoon salt
  • 2 tablespoon water
  • 1 egg

VEGETABLES AND LAMB

  • 3 carrots, ends trimmed, cut in half then quartered lengthways
  • 1 head broccoli, cut into small florets, stalk roughly diced
  • 600g butterflied lamb leg (at room temperature)

RED WINE JUS (OPTIONAL)

  • 1/2 cup red wine or beef stock
  • 1 cup beef stock
  • 1 tablespoon cornflour mixed with 1/2 cup water
  • Large pinch dried rosemary
  • 1/4 teaspoon marmite (optional)
  • 1 teaspoon runny honey
  • 1 teaspoon butter

Steps

  1. oven to 210°C. Line an oven tray with baking paper. Place a second tray in oven to heat.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. Fry onion, apple and dried rosemary for 5–6 minutes until softened. Add sage and butter, cook a further 1 minute.
  3. Place all remaining stuffing ball ingredients into a bowl. Add onion/ apple mixture, combine. Roll into golf ball-sized balls. Place on half of first tray. Drizzle with olive oil. Toss carrots with a drizzle of oil on other half of tray and season with salt and pepper. Roast for 10 minutes then add broccoli to carrots, roast for 10 minutes. Turn stuffing balls over.
  4. Pat lamb dry with paper towels, rub with a drizzle of olive oil and sprinkle with salt. Wipe out same pan, heat on high. Fry lamb for 3 minutes each side until browned. Remove tray that is heating from oven, line with baking paper and place lamb on tray. Roast for 9–12 minutes, for medium (depending on thickness), or until cooked to your liking. Remove lamb from oven, wrap in foil to rest.
  5. For jus, reheat pan on medium heat. Pour in wine/stock and stir, evaporate until sticky, 1–2 minutes. Add remaining jus ingredients and simmer 4–6 minutes until thickened, stirring often. Stir in any lamb resting juices. Season to taste with salt and pepper. Slice lamb.
  6. Place lamb, stuffing balls and vegetables onto plates. Drizzle over jus (if using).

Nutritional Information

Energy 1890 kj
452 kcal
Protein 34.8g
Carbohydrate 30.2g
Fat 17.5g