This herby stuffed lamb was just made for Sunday lunch. A hearty meal delicately seasoned with punchy herbs and spices, it makes a perfect filling-yet-light main that can be tailored for every taste. Try it with a side of fresh Italian salad leaves drizzled with a balsamic dressing, or with traditional Sunday lunch favourites of roasted root vegetables and peas.
Cooking up this herby stuffed lamb may take a while, but it’ll also sort some of your meals for the week ahead, provided it’s not all devoured! Bring the Sunday lunch vibes to the midweek by using whatever’s left to stuff pitta breads, and be sure to save the juices from the roasting tin to make your own gravy.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Mix the breadcrumbs with the Garlic Salt, Black Pepper, Parsley and Rosemary. Melt the butter and stir into the breadcrumb mixture. Add the egg and mix all the ingredients thoroughly. Use the stuffing to fill the bone cavity of the meat. Using a trussing needle and string, sew the loose meat edges together so that the leg resembles its original shape.
Place the joint in a roasting tin and baste with the oil. Cover with foil and roast for approx. 2½ hours or until the meat is tender and the juices run clear. Baste occasionally. For the last 45 minutes of cooking, dicard the foil and arrange the onions around the meat in the roasting tin. Baste.
When cooked, transfer the meat to a serving plate, skewer the onions and glacé cherries together on cocktail sticks and arrange with the meat.
Reserve the juices from the roasting tin to make gravy if desired.