Butterflied Lamb Leg with Stuffing Balls and Honeyed Pumpkin and Spinach

Butterflied Lamb Leg with Stuffing Balls and Honeyed Pumpkin and Spinach

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 3, 2016.
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Stuffing balls are a great way to enjoy stuffing year round.

Ingredients

STUFFING BALLS

  • 2 red onions, finely diced
  • 1 tablespoon finely chopped rosemary leaves
  • 2 tablespoons finely chopped sage leaves
  • 30g butter
  • 1½ cups GF panko breadcrumbs
  • 1–2 teaspoons runny honey
  • 2 tablespoons GF wholegrain mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons water
  • 2 eggs

VEGETABLE AND LAMB

  • 600g peeled pumpkin, diced 2–3cm
  • 1 tablespoon runny honey
  • 450g butterflied lamb leg
  • 1 tablespoon olive oil
  • 1 bag baby spinach leaves
  • 1 tablespoon balsamic vinegar

RED WINE JUS (OPTIONAL)

  • ½ cup red wine or GF beef stock
  • 1½ cups GF beef stock
  • 1 tablespoon GF cornflour mixed with 2 tablespoons water
  • 1 teaspoon finely chopped rosemary leaves
  • 1 teaspoon runny honey
  • 1 tablespoon butter

TO SERVE

  • 1 tablespoon whole sage leaves (optional)

Steps

  1. oven to 210°C. Line two oven trays with baking paper.
  2. Heat a drizzle of oil in a fry-pan on medium heat. Cook onions for 5–6 minutes until soft. Stir through herbs and cook a further 1 minute. Add butter and turn off heat.
  3. Place remaining stuffing ball ingredients into a bowl. Add onions, combine well and use damp hands to roll into golf ball-sized balls and place onto first prepared tray. Drizzle with olive oil.
  4. Toss pumpkin and honey with a drizzle of oil on second prepared tray and season with salt and pepper. Roast pumpkin and stuffing balls for 20 minutes, until golden. Turn stuffing balls once during cooking.
  5. Rub lamb with olive oil and season. Wipe out same pan and return to high heat. Cook lamb for 1 minute each side. When pumpkin has 8 minutes cook time remaining, place lamb on tray with pumpkin and cook for 8 minutes for medium-rare (depending on thickness), or until cooked to your liking.
  6. In same pan on medium heat, pour in wine/stock, stir to release any pan brownings, and reduce for 1–2 minutes. Add remaining jus ingredients and simmer for 4–6 minutes until thickened, stirring. Stir in any resting juices from lamb. Toss pumpkin with spinach and balsamic vinegar. Slice lamb.
  7. Place sliced lamb, stuffing balls and honeyed pumpkin and spinach onto each plate. Drizzle over jus and scatter over whole sage leaves (if desired).

Nutritional Information

Energy 1875 kj
448 kcal
Protein 30.8g
Carbohydrate 36.4g
Fat 19.2g