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recipe
STUFFED LEG OF LAMB
Makes 6 servings | Hands-on: 20 Minutes plus resting time | Total: 1 Hours, 20 Minutes
Ingredients
4 lb. of lamb on the bone
3 tbsp roughly chopped fresh flat-leaf
parsley
2 anchovies, chopped
3 cloves garlic, crushed
2 tbsp small salted capers, rinsed
1 tbsp grated lemon zest
2 teacups fresh breadcrumbs
3 tbsp extra virgin olive oil, plus extra for
drizzling
Rocket or baby spinach leaves, to serve
1 lemon, cut into quarters
Directions
Heat the oven to 425°F. Hold the leg of lamb with the thickest end towards you, cut right
through the meat at right angles to the bone, in intervals of a finger-width. The effect
should resemble streaks hanging off a bone.
Combine the parsley, anchovies, garlic, capers, lemon zest and breadcrumbs in a bowl.
Add the olive oil and mush the mixture into a soft, paste with your hands. Push the stuffing down between the lamb slices, and tie the whole leg back into shape with string.
Place in a roasting dish, drizzle with oil and roast for 20 minutes, then reduce the heat to
325° F and cook for 1 hour. Transfer to a plate, cover with foil and rest for 15 minutes.
Strain the juice into a bowl and spoon out any surface fat. Remove the string and carve
the lamb parallel to the bone, allowing the chunky fingers of meat to fall onto the warm
dinner plates. Drizzle with juice and scatter over the rocket or spinach. Serve with lemon
wedges.