Coleraine Lamb is a traditional Irish recipe (from County Coleraine) for a classic roast leg of lamb with a zesty stuffing. The full recipe is presented here and I hope you enjoy this classic Irish version of: Coleraine Lamb.
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Coleraine Lamb is a traditional Irish dish that features succulent roast lamb accompanied by a flavourful stuffing made from breadcrumbs, fresh parsley, and zesty lemon zest.
Ingredients:
For the Roast Lamb:
1 leg of lamb (approximately 2kg)
2 tbsp olive oil
Salt and freshly-ground black pepper, to taste
For the Stuffing:
60g fresh breadcrumbs
finely-grated zest of 1 lemon
2 tbsp fresh parsley, finely chopped
Salt and freshly-ground black pepper, to taste
2 tbsp olive oil
Method:
Pre-heat your oven to 180°C.
Sit the leg of lamb in a roasting tin. Drizzle with olive oil, massaging into the meat with your fingers, then season liberally with salt and freshly-ground black pepper. Rub the seasonings into the lamb.
For the stuffing: Combine the breadcrumbs, lemon zest and chopped parsley in a bowl.
Using a sharp-pointed knife make small incisions all over the lamb. Go as deep as you can and wiggle the knife to form pockets. These incisions will serve as pockets for the stuffing.
Take small portions of the stuffing mixture and press it into each incision. Distribute the stuffing evenly all over the lamb.
Transfer the stuffed leg of lamb to the centre of your pre-heated oven. Roast for about 20 minutes per 500g for medium-rare and 25 minutes per 500g for medium (adjust the timings for your preferred level of done-ness).
Baste the lamb with its juices every 20-30 minutes to keep it moist and flavourful (this will also help prevent the stuffing from burning).
To check if the lamb is cooked to your liking, insert a meat thermometer into the thickest part. For medium-rare, aim for an internal temperature of 63°C, while medium will be around 71°C.
Once the lamb has reached your desired level of done-ness, remove it from the oven. Cover it with foil and let it rest for about 15-20 minutes. This allows the juices to re-distribute, ensuring a tender and juicy roast.
Carve the lamb into slices, serving it with the flavourful stuffing. This dish pairs well with side dishes like roasted vegetables, mashed potatoes, mint sauce, and, of course gravy (which you can prepare from the pan juices).
