Here’s the step-by-step recipe to the classic weekend lunch recipe perfect for Easter! Minted rice is the best partner for this tasty dish.
Leg of Lamb with Minted Rice
1 Garlic clove, peeled and crushed
1 Celery stalk, trimmed and chopped
1 Large mild red chili, deseeded and chopped
1 Medium onion, peeled and finely chopped
1 tablespoon Olive oil
2 tablespoon Freshly chopped mint
3 oz Long-grain rice
3 lb Boned leg of lamb
1/4 pint Lamb or chicken stock
Salt and freshly ground black pepper
Freshly cooked vegetables, to serve
Preheat the oven to 375°F/Gas Mark 5, 10 minutes before roasting. Heat the oil in a frying pan and gently cook the onion for 5 minutes. Stir in the garlic, celery and chili and continue to cook for 3-4 minutes.
Place the rice and the stock in a large saucepan and cook, covered, for 10-12 minutes or until the rice is tender and all the liquid is absorbed. Stir in the onion and celery mixture, then leave to cool. Once the rice mixture is cold, stir in the chopped mint and season to taste with salt and pepper.
Place the boned lamb skin-side down and spoon the rice mixture along the center of the meat. Roll up the meat to enclose the stuffing and tie securely with string. Place in a roasting tin and roast in the preheated oven for 1 hour 20 minutes, or until cooked to personal preference. Remove from the oven and leave to rest in a warm place for 20 minutes, before carving. Serve with a selection of cooked vegetables.
Savory Leg of Lamb with Minted Rice is surely a part of most people’s childhood memories. It’s best served with buttery cauliflower and baby carrots.