The lambs which graze in the salty marshes along the north coast of Brittany and Normandy are considered the best in France. The stuffing is suitable for either leg or shoulder joints.
PREP TIME: 30 min
COOK TIME: 1 hour 30 min
READY TIME: 2 hours
CALORIES: 126 (per serving)
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- 1.8-2 kg/4-4½ lb boneless leg or shoulder of lamb (not tied)
- 30 g/1 oz/2 tbsp butter, softened
- 15-30 ml/1-2 tbsp plain flour
- 125 ml/4 fl oz/1/2 cup white wine
- 250 ml/8 fl oz/1 cup chicken or beef stock
- Salt and freshly ground black pepper
- Watercress, to garnish
- Sauteed potatoes, to serve
FOR THE STUFFING:
- 70 g/2½ oz/5 tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 55 g/2 oz/1/3 cup long grain rice
- 150 ml/1/4 pint/ 2/3 cup chicken stock
- 2.5 ml/1/2 tsp dried thyme
- 4 lamb’s kidneys, halved and cored
- 275 g/10 oz young spinach leaves, well washed
- Salt and freshly ground black pepper
1 To make the stuffing, melt 30 g/1 oz/2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed. Tip the rice into a bowl and fluff with a fork.
2 In a small frying pan, melt about 30 g/1 oz/2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
3 In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
4 Preheat the oven to 190°C/ 375°F/Gas 5. Lay the meat skin-side down on a work surface and season with salt and pepper. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach. Roll up the meat like a Swiss roll and use a skewer to close the seam.
5Tie the meat at 2.5 cm/1 in intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1 1/2—2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium- rare to medium). Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
6 Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.
Calories: 126.9 Kcal
Fat: 9.3 g
Cholesterol: 27.3 mg
Sodium: 15.5 mg
Potassium: 128.5 mg
Carbs: 5.1 g
Protein: 8.1 g
If kidneys are difficult to obtain, substitute about 125 g/1/4 lb mushrooms. Chop them coarsely and cook in the butter until tender. Don’t use dark mushrooms – they will make the rice a murky colour.
- When trussing the stuffed lamb, first tie each end of the lamb; then tie it in the middle; finally, truss the spaces in between. This prevents the stuffing from bulging out. Before roasting, tie another piece of string around the lamb from one end to the other to hold the whole parcel together. Trim off any excess string.