Roasted leg of lamb stuffed with leeks and tarragon

Serves
8
Preparation time
30 minutes
Cooking time
165 minutes

Ingredients

  • 2kg British boneless lamb leg roast
  • 3 leeks, thinly sliced
  • 100g butter
  • 1 heaped tbsp finely chopped fresh tarragon, or rosemary
  • 2 cloves garlic, finely chopped
  • salt and freshly ground black pepper
  • 250ml white wine
  • 2 x 500g packs baby new potatoes
  • 2 tbsp plain flour
  • 300ml lamb stock, from a cube
  • 25g mint, chopped
  • 2 tbsp capers

Method

  1. Remove the lamb from the fridge one hour before cooking. Cook the leeks in half of the butter over a medium heat for 10 minutes. Add tarragon (or rosemary) after 5 minutes.
  2. Take leeks off heat and stir in the garlic and season with salt and pepper. Leave to cool.
  3. Preheat oven to 200˚C/400˚F/Gas 6. Cut 4 deep incisions in the lamb in between the string, so that the lamb holds its shape. Push the leek mixture in all the incisions and rub in thoroughly.
  4. Place remaining leeks on the base of a large roasting tray and put the lamb on top. Season well, and pour over the white wine.
  5. Cover with foil and cook for 10 minutes at this temperature, before reducing the heat to 180˚C/350˚F/Gas 4. Cook the lamb for 2 hours 20 minutes, removing the foil halfway through.
  6. Set the lamb aside to rest for 15 minutes, covered in foil.
  7. Meanwhile, cook the potatoes, according to on-pack instructions.
  8. Put the roasting tray over heat or transfer the juices to a pan. Stir in some fl our and cook for a minute, then add the stock. Bring to a simmer, stirring all the time. Check the seasoning.
  9. To serve, melt remaining butter, and stir in mint, capers and seasoning. Spoon over potatoes. Carve lamb and serve with gravy.

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