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Cooking with Lamb - Herman Lensing’s Spinach-stuffed leg of lamb

───   12:02 Tue, 10 Dec 2019

Cooking with Lamb - Herman Lensing’s Spinach-stuffed leg of lamb | News Article

This leg is stuffed with vegetables so you don’t need to serve it with lots of vegetable side dishes. Baked potatoes are all you need to complete the meal!


Serves 6

Ingredients:

• 300 g spinach, coarsely chopped

• 8 slices white bread, finely crumbled

• 100 g (110 ml) butter, melted

• 4 cloves garlic, chopped

• 100 g Gruyère cheese, finely grated

• 4 sprigs rosemary, finely chopped

• 6 anchovy fillets, finely chopped

• salt and freshly ground black pepper

• 1 x 2 kg leg of lamb, bone removed until just before the shank

• 30 ml ground coriander

• 500 ml lamb stock

Method:

1.Preheat the oven to 120 °C.

2.Mix all the ingredients, except the lamb, coriander and stock.

3.Season the filling well with salt and pepper and stuff it into the cavity where the leg bone has been removed. Tie with kitchen string to close the hole.

4.Place the leg in a roasting pan, spread the coriander over the fat side and season well with salt and pepper.

5.Pour the stock into the pan, cover with foil and bake for 5 hours.

6.Remove the foil and bake for another 30 minutes until golden brown.

7.Cool slightly and serve with old fashioned sweet mustard.

Recipe courtesy of Lamb & Mutton SA and supported by the red meat industry of SA. Visit cookingwithlamb.com for more inspiration.



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Cooking with Lamb - Herman Lensing’s Spinach-stuffed leg of lamb:

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