Moroccan Stuffed Leg of Lamb

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat the oven to 200° C/400°F and then make the stuffing.
2. 2Step 2: Place the seeded chili, whole shallots, garlic clove, coriander and parsley in a food processor and process until very finely chopped.
3. 3Step 3: Melt the butter in a small frying pan and fry the shallot and herb mixture for 2-3 minutes over a gentle heat to soften the shallots. Add the cumin and cinnamon and stir well.
4. 4Step 4: Place the cooked rice in a bowl, add the pine nuts and then stir in the contents of the pan. Season well with salt and pepper.
5. 5Step 5: Season the meat on both sides with salt and pepper and rub the outside with the crushed garlic and butter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat up, secure with a skewer and then tie with cooking string at even intervals.
6. 6Step 6: Place in a roasting pan and cook in the oven for 20 minutes, then reduce the heat to 180°C/350°F and continue to roast for 1 1/2 - 2 hours, basting occasionally with the juices from the tin.
7. 7Step 7: To make the sauce, pour away the excess fat from the roasting pan and then add the chicken stock. Heat gently, stirring all the time, to deglaze the pan.
8. 8Step 8: Blend the corn flour with 30ml/2 TB. water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time.
9. 9Step 9: Strain the sauce in a gravy server and serve with the stuffed lamb.