1 leg of lamb, tunnel-boned
1 quantity Porcini and Chestnut Stuffing
3 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Roast Rub
Mirepoix of vegetables – shallots, carrots, celery – all roughly chopped
Splash of white wine
NOMU Sea Salt and NOMU Black Pepper, to season
GRAVY:
½ cup of red wine
1 tbsp NOMU Lamb STOCK
375ml water
Preheat the oven to 220°C.
Spoon the Porcini and Chestnut stuffing into the cavity of the leg and weigh the stuffed joint. Place into a large baking tray. Rub with Olive Oil followed by the NOMU Roast Rub. Halve the shallots and roughly chop the carrots and celery into chunky pieces and place them into the tray around the lamb. Splash the vegetables with some white wine and finally season with Salt and Pepper.
Place the tray into the hot oven for 30 minutes to allow the leg to brown and caramelise.
Reduce the heat to 180C° and roast until cooked. Allow 50 minutes per kilo plus an extra 20 minutes for medium lamb. If you like it a little more rare, reduce the time by 10 minutes per kilo and always let it rest for 15 minutes or so before carving.
Remove the leg from the tray and place on a serving platter, cover loosely with foil to keep warm and allow to rest.
Pour the fat off the pan juices and add the red wine to the pan. Place over the stove to heat and deglaze the pan, making sure you scrape off all the yummy browned bits. Pour the contents of the tray into a small saucepan and add the NOMU Lamb STOCK and the water. Simmer for about half an hour until reduced. Just before serving, pour through a strainer to discard the leftover vegetables.
Note: Ask your butcher to tunnel bone the leg of lamb, perfect for even cooking and easy carving.
1 leg of lamb, tunnel-boned
1 quantity Porcini and Chestnut Stuffing
3 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Roast Rub
Mirepoix of vegetables – shallots, carrots, celery – all roughly chopped
Splash of white wine
NOMU Sea Salt and NOMU Black Pepper, to season
GRAVY:
½ cup of red wine
1 tbsp NOMU Lamb STOCK
375ml water
Preheat the oven to 220°C.
Spoon the Porcini and Chestnut stuffing into the cavity of the leg and weigh the stuffed joint. Place into a large baking tray. Rub with Olive Oil followed by the NOMU Roast Rub. Halve the shallots and roughly chop the carrots and celery into chunky pieces and place them into the tray around the lamb. Splash the vegetables with some white wine and finally season with Salt and Pepper.
Place the tray into the hot oven for 30 minutes to allow the leg to brown and caramelise.
Reduce the heat to 180C° and roast until cooked. Allow 50 minutes per kilo plus an extra 20 minutes for medium lamb. If you like it a little more rare, reduce the time by 10 minutes per kilo and always let it rest for 15 minutes or so before carving.
Remove the leg from the tray and place on a serving platter, cover loosely with foil to keep warm and allow to rest.
Pour the fat off the pan juices and add the red wine to the pan. Place over the stove to heat and deglaze the pan, making sure you scrape off all the yummy browned bits. Pour the contents of the tray into a small saucepan and add the NOMU Lamb STOCK and the water. Simmer for about half an hour until reduced. Just before serving, pour through a strainer to discard the leftover vegetables.
Note: Ask your butcher to tunnel bone the leg of lamb, perfect for even cooking and easy carving.
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