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Mallorcan-style Easter Lamb
Mallorcan-style Easter Lamb is a modern British recipe for a classic Easter dish of boned leg of lamb with a meat, bread, vegetable and herb stuffing that's roasted and served with a gravy made from the roasting juices. The full recipe is presented here and I hope you enjoy this classic British version of: Mallorcan-style Easter Lamb.
prep time
20 minutes
cook time
170 minutes
Total Time:
190 minutes
Serves:
8
Rating: 
Tags : Spice RecipesHerb RecipesLamb RecipesBread RecipesVegetable RecipesMilk RecipesBritish Recipes
Here is a slightly different twist on Easter lamb, based on a recipe from the Island of Mallorca. A leg of lamb is stuffed before roasting. I have added a traditional Easter twist of putting bitter leaves (dandelion in this case) in the stuffing, but these can be omitted.
Ingredients:
For the Stuffing:
100g white bread
200ml milk
4 garlic cloves, peeled and chopped
250g minced (ground) lamb
60g pine nuts, toasted
100g raisins
3 tbsp fresh parsley, finely chopped
1 tsp dried oregano, crumbled
50g young dandelion leaves, shredded (optional)
1 medium egg
salt and freshly-ground black pepper, to taste
For the Lamb:
1 boned leg of lamb (about 1.7kg)
2 tbsp olive oil
1 large onion, cut into wedges
2 celery sticks, coarsely chopped
2 large carrots, scraped and coarsely chopped
1 head of garlic, halved crossways through the centre
300ml white wine
3 sprigs of rosemary
Method:
Begin with the stuffing: tear the bread into chunks and place in a large bowl. Pour over the milk then set aside to soak for 5 minutes. Drain off any excess milk then crumble the bread before adding the garlic, minced lamb, pine nuts, raisins, parsley, oregano, dandelion leaves, egg and seasonings.
Open out the leg of lamb then spread over the stuffing mixture. Roll the lamb back up (ensure the skin side is on the outside) then tie securely with string. Weight the meat and if there is any excess stuffing, place this in an oven-proof dish.
Arrange the lamb in a roasting tin with the onion, celery, carrot and the garlic head halves. Drizzle with oil and season to taste then transfer to an oven pre-heated to 220°C and roast for 20 minutes.
Reduce the oven temperature to 180°C, pour over the wine and place the rosemary sprigs on top of the lamb. Continue roasting for 110 minutes more, basting two or three times with the pan juices during the cooking time (add water if the pan juices look like they are drying out).
About 40 minutes before the end of the cooking time, add the extra stuffing to the oven.
When the meat is ready, remove from the roasting tin. Cover loosely with a sheet of cooking foil and set aside for 30 minutes to rest. At the end of this time, remove the string and slice the meat. Serve with the pan juices made into a gravy and the vegetables from the pan along with mixed green vegetables, peas and potatoes.
