Ingredients
2kg leg of lamb
1 tablespoon olive oil
SEASONING
25g butter, chopped
125g shortcut bacon rashers, finely chopped
2 cloves garlic, chopped
1 ½ cups fresh white breadcrumbs
1/3 cup chopped fresh parsley
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons fruit chutney
PAN GRAVY
¼ cup plain flour
½ cup dry white wine
3 cups chicken stock
Method
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Make three deep cuts down to the bone, about 4cm apart, across top of lamb.
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To make seasoning, heat butter in a frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring until bacon is light golden. Remove from heat. Stir in remaining ingredients. Season with salt and pepper.
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Press stuffing evenly and firmly into cuts in lamb. Transfer to an oiled, large roasting pan. Drizzle with oil. Season with salt and pepper. Cover loosely with foil.
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Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 1 hour, or until cooked to your liking. Transfer lamb to a tray. Rest, loosely covered with foil for 10 minutes.
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Meanwhile to make gravy, place roasting pan over a medium heat to high heat. Add 2 tablespoons water. Sprinkle over flour. Cook, stirring for about 2 minutes, scraping any pieces clinging to base of pan.
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Gradually whisk in combined wine and stock. Bring to boil. Gently boil for about 6 to 7 minutes, or until thickened. Season with salt and pepper. Add juices from the lamb tray. Strain through a sieve into a warm serving jug.
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Serve sliced lamb with gravy.
