LORNA’S STUFFED LEG OF LAMB

SERVES 6 guests depending on the size of lamb.

INGREDIENTS:

1 Large leg of lamb – de-boned & butterflied

6 Large tomatoes

3 Onions – roughly chopped

A handful chopped fresh rosemary

A handful chopped fresh thyme

1 Medium red chilli

1⁄2 Cup red wine vinegar

1 1⁄2 Cups sugar

200g Chopped beef biltong

100g Baby spinach

Salt and pepper to taste

TO MAKE THE SAUCE:

2 Cups red wine

2tbs Tomato, chilli and biltong jam

1 Bouquet garni

1 Knorr beef cube

A dollop of butter

Salt and pepper to season

METHOD:

Preheat oven at 130 degrees Celcius

To make the jam, blanch the tomatoes then remove the skin. Cut into small pieces and set aside. In a saucepan sauté the onions at low heat until very soft and lightly brown. Then add tomatoes, rosemary, thyme, chopped chilli, red wine vinegar, sugar and bring to a gentle simmer. Add the chopped biltong and gently stir until well combined. Allow the jam to come to a gentle simmer stirring occasionally. Once the consistency is to your liking, allow the jam to cool.

You can also place in a sterilised jar and store in the fridge to use as a condiment for something else.

Place the lamb on a flat surface, season with salt and pepper then place baby spinach as the first layer, then smear a generous amount of biltong, chilli jam. Roll the lamb up and truss with.

Season the lamb with salt. In a large saucepan, drizzle olive oil and sear the lamb until brown on all sides. Then cover with foil and place saucepan in the oven and cook for about 1hr at medium-low heat. Or roast on 200 degrees Celcius for 20 minutes, lowering the temperature to 150 degrees Celcius for an hour.

Turn the lamb occasionally. Once cooked to your liking, remove from saucepan, place on a board to rest and cover with tin foil.

To make the sauce, place the saucepan on the stove, add red wine to remove those beautiful flavours from the lamb, add the bouquet garni, Knorr beef cube and stir. Then add 2 tbs of the jam and bring to a gentle simmer until reduced slightly. Remove the bouquet garni, season with salt and pepper and stir in a dollop of butter. Once the butter is melted, the sauce should be ready to serve with the lamb.

Lorna’s Tip:

To check the consistency of the sauce, coat the back of a spoon with sauce and draw a line through. If it stays separated, it’s ready. If it’s too runny, it will not stay separated.

The jam can be prepared on its own – place the finished jam in a sterilised jar and store in the fridge to use as a condiment for something else.

Watch the video

Lorna Maseko is an international celebrity chef, seasoned traveller, entrepreneur, and an esteemed media personality with her own TV show “The Hostess”, which has aired for two successful seasons. Lorna loves to create bespoke and experiental moments, with flavour, flair and fabulousness.

Recommended Posts