2kg leg of lamb
1 tablespoon olive oil
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
¼ cup plain flour
½ cup dry white wine
3 cups chicken stock
Make three deep cuts down to the bone, about 4cm apart, across top of lamb.
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.
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.
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.
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.
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.
Serve sliced lamb with gravy.