Stuffed Boneless Leg of Lamb

So, as is often the case, I was inspired to do this dish by the meat being on special at the supermarket. The lamb leg had already been boned – lucky because I wouldn't have a clue how to do it myself!

The ingredients for the stuffing were:

Wasabi

Ginger

Cream cheese

Chili

Rosemary & mint

Ground coriander seeds

Sichuan pepper (ground)

Salt & pepper

Note – although the flavours were good most of the stuffing melted away when cooking – so next time I'd add some breadcrumbs and an egg to give it more body.

I rolled the lamb up around the stuffing and tied it up with string (not very neatly).

I roasted this lamb for a long time at a low temperature in a pan with orange juice and wine in the bottom.  The lamb was covered with foil to ensure it stayed moist.

Once it was almost done I took it out and let it rest while I wound up the oven to hot and put the lamb back in for 20 minutes to get some colour.