Mary Berry's stuffed roast leg of lamb with mushrooms recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s stuffed roast leg of lamb with mushrooms By You Magazine - January 1, 2018 A lovely way to add interest to a roast leg of lamb. Many butchers and supermarkets sell part-boned legs of lamb, which saves on the cooking time. No need to tie up the meat before cooking to hold the stuffing; the tunnel-boned cavity keeps it all neatly in place. Georgina Glynn Smith SERVES 6 COOK TIME 1 1⁄2 hours, plus resting 1 x 1.8kg (4lb) leg of lamb, tunnel boned (see tips) olive oil, for rubbing into the lamb 2 large sprigs rosemary 1 large bunch of flat-leaf parsley, roughly chopped 1 large egg yolk, beaten 2 tbsp fresh white breadcrumbs salt and freshly ground black pepper FOR THE MUSHROOM STUFFING a knob of butter 2 shallots, chopped 175g (6oz) button mushrooms, chopped 2 fat garlic cloves, crushed FOR THE GRAVY 1 tbsp plain flour 450ml (15 oz) beef or chicken stock 1 tbsp Worcestershire sauce 1 tbsp redcurrant jelly 1. Preheat the oven to 220C/200C fan/gas 7. 2. To make the stuffing, melt the butter in a pan over a medium heat and fry the shallots for 2-3 minutes. Add the mushrooms and garlic and fry for 2 minutes until just cooked. Tip into a bowl, add the parsley, egg yolk and breadcrumbs, season and mix. 3. Spoon the mushroom lling into the ‘tunnel’ in the leg of lamb, pushing it in well. Rub the lamb with olive oil and season with pepper. Place the rosemary sprigs in the bottom of a roasting tin and sit the lamb on top. 4. Roast for 20 minutes. Reduce the temperature to 200C/ 180C fan/gas 6 and cook for another hour (or 15 minutes per 450g/1lb, see tips). Remove the joint from the oven and transfer to a board to rest while you make the gravy. 5. Skim the surplus fat from the roasting tin with a spoon, leaving about 1 tablespoon in the tin. Place over a medium heat, sprinkle in the our and stir well, scraping up any sediment and juices in the bottom of the tin. Stir in the stock, Worcestershire sauce and redcurrant jelly, season and bring to the boil, stirring. Boil for 2-3 minutes, then strain. 6. Carve the stuffed lamb and serve with the gravy. PREPARE AHEAD The leg can be stuffed up to 2 days ahead. FREEZE The stuffed leg can be frozen uncooked. SAVE 20 PER CENT ON MARY’S NEW BOOK Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved