Spring greens with lemon dressing
Serve up nutritious greens with fresh garlic and lemon flavours for a healthy and versatile side dish
Hay-baked stuffed leg of lamb
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- More effort
- Serves 6
Skip to ingredients
- 250g kalestalks removed
- 4 garlic clovesfinely chopped
- 4 anchoviesfinely chopped
- 1 lemonzested
- 70g fresh breadcrumbs
- 1 ½kg leg of lambpart tunnel-boned, shank still attached (ask your butcher to do this for you)
- 2 bunches rosemary
- 1 bunch thyme
- 100g haytoasted (for 8-10 mins at 160C/140C fan/ gas 3, optional)
- 500ml lamb or chicken stock
- 2 tbsp olive oil
You will need
- butchers' stringto tie the lamb
Nutrition: per serving
- kcal435
- fat26g
- saturates11g
- carbs6g
- sugars1g
- fibre2g
- protein42g
- salt0.7g
Method
step 1
Cook the kale in boiling water until just wilted, then refresh in iced water. Drain and carefully squeeze the excess water from the kale, then roughly chop. Tip into a mixing bowl, stir in the garlic, anchovies, zest and breadcrumbs, and season (add lots of pepper). Pack the stuffing into the cavity of the lamb and tie with string – it doesn’t matter if it’s messy, just make sure the filling is secured. Can be prepared up to a day ahead and kept in the fridge.
step 2
Heat oven to 190C/170C fan/ gas 5. Mix the herbs with the hay (if using), transfer to a deep roasting tin, then pour over the stock. Nestle the lamb on top, drizzle with oil and sprinkle with salt. Roast for 1 hr 20 mins for pink lamb, adding 10 mins if you want it cooked through and another 10 mins for well done. Rest for 20 mins, then carve into thick slices and serve.
