Publications
- - MUSTARD
- 40ml - mustard powder
- 60ml - white wine vinegar
- 80ml - sugar
- 4 - sugar
- 10ml - butter
- - STUFFING
- 300g - spinach, roughly cut
- - the crumbs of 8 slices of white bread
- 100g - butter, melted
- 4 - garlic cloves, chopped
- 100g - Gruyère cheese, grated
- 4 - rosemary sprigs, chopped
- 6 - anchovy fillets, chopped
- - salt and freshly ground pepper
- - LAMB
- 1 - leg of lamb (2kg), deboned to just before the shin to create a cavity
- 30ml - ground coriander
- - salt and freshly ground pepper
- 500ml - lamb stock
This is one of my favourite recipes because you’re stuffing the meat with veggies, so there’s no need to make veggie side dishes. Serve it with roasted potatoes for a hearty meal.
MUSTARD
1. Mix all the ingredients (except the butter) together.
2. Transfer the mixture to a glass bowl set atop a pot of boiling water. Heat, stirring continuously until the mixture is cooked.
3. Remove from the heat and mix in the butter. Leave to cool before serving.
LAMB AND STUFFING
Preheat the oven to 120°C.
1. Stuffing Mix all the ingredients together.
2. Season well with salt and pepper, then use your hand to stuff it into the cavity left by the bone. Close the hole with kitchen twine.
3. Lamb Put the leg of lamb in an ovenproof dish with a lid. Rub the coriander into the fatty side and season well with salt and pepper.
4. Add the stock, close the lid and roast for about 5 hours.
5. Remove the lid and roast for another 30 minutes until golden brown.
6. Leave to cool and serve with sweet mustard.
