DEBONED STUFFED LAMB LEG WITH CHIMICHURRI DRESSING & MINT JELLY

Roasted to tender perfection, flavour and the subtle sweetness of Huletts Treacle Sugar and Huletts Castor Sugar.

Conversions

intermediate

SERVES 6

PREP TIME 45 Minutes

COOK TIME 30-45 Minutes

Ingredients

Caramelised Vegetable Stuffing

  • 1 Tbsp olive oil 2 onions, chopped into chunks
  • 2 red or yellow peppers, chopped into chunks
  • 200 g spinach, destalked & wilted
  • 150 g marinated sundried tomatoes, strained
  • 1 Tbsp Huletts Treacle Sugar
  • Oven safe kitchen string to tie/truss the stuffed roll

Lamb

  • Salt & Pepper to taste 800g lamb leg, deboned
  • 2 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • 4 cloves garlic, crushed
  • 500 ml lamb stock
  • 2 Tbsp Huletts Treacle Sugar

Chimichurri Dressing

  • ¾ cup Italian parsley, rough chopped
  • ¼ cup basil, rough chopped
  • 1 tsp dried oregano
  • 4 cloves garlic 2 red chillies, deseeded
  • 2 Tbsp vinegar
  • ¾ cup olive oil
  • 1 tsp salt
  • ¼ tsp black pepper

Mint Jelly

  • 1 Cup Huletts Castor Sugar
  • 1 cup Spirit Vinegar
  • ¾ cup Fresh Mint
  • 1 tsp Gelatine

Method

Deboned Stuffed Lamb

  1. Heat the oven to 200℃.
  2. In a cast iron skillet on the stove sauté the peppers and onions until just softened, sprinkle over the Treacle Sugar, and continue to sauté until caramelised. Remove from the heat.
  3. Rub the lamb leg all over with salt & pepper and lay it out flat on a clean chopping board or baking sheet, flesh side up.
  4. Spread the mustard all over this side and top with wilted spinach, sundried tomato, caramelised peppers and onion.
  5. Carefully roll the lamb leg lengthways and tie securely with 6 to 8 pieces of kitchen string.
  6. Transfer the lamb roll onto a hot cast iron casserole pan with olive oil on the stove top and brown thoroughly. NB: This dish needs a lid.
  7. Add the crushed garlic into the casserole pan and fry until translucent. Deglaze the pan with the lamb stock, cover with the lid and put it into the oven. Roast for 30 minutes.
  8. While the lamb roasts, make the chimichurri dressing & Mint Jelly.
  9. Place all of the chimichurri ingredients into a blender and pulse. Transfer into a bowl and refrigerate.
  10. For the mint jelly bring the vinegar & Castor Sugar to the boil, remove from the heat, stir in fresh chopped mint and gelatine. Once the gelatine has dissolved, strain and pour into a jar & cool.
  11. Remove the lamb from the oven, pour lamb juices into a saucepan, add Treacle Sugar and bring to the boil, stirring until it reduces to a glaze. Brush the lamb roll with the glaze and finish off in the oven under the grill for 5 minutes. Be careful not to let it burn!
  12. Remove from the oven, rest for 10 minutes, slice and serve with chimichurri dressing & mint jelly.
  13. Note: The Chimichurri dressing can be made smooth or as more of a chunky salsa.

Tips

  1. This recipe is just as delicious with beef fillet or lamb shoulder.
  2. Good idea to make the mint jelly ahead of time so it’s thoroughly cooled & set.
  3. Chimichurri & mint jelly last up to 2 weeks in an airtight container in the fridge.

Reviews

Wooow I leaned every step i love huletts

Rated 5 out of 5
24 Apr 2024

I’m good to lesson

Koliswa mfazwe

Part of the family

Rated 5 out of 5
24 Apr 2024

Huletts has been part of our lives since forever… from stealing it from the jar left on the kitchen counter to making caramel sauce for popcorn nights. Growing up it has no doubt been a part if the family. I have tried the stuffed deboned lamb,with chimichurri dressing mint jelly recipe and its a 🏆 🥇 thank u for sharing wonderful recipes with SA homes since 1892 ❤️😋😍

Fathima khan

Response from Huletts Sugar

Aww now these are memories we love to hear about. ❤️

Yummy

Rated 5 out of 5
24 Apr 2024

Goodness gracious I have to try it

0720774030

Succelent and Juicy

Rated 5 out of 5
24 Apr 2024

Looks yummy my mouth litteraly Watered

0720774030

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g