a taste of France

Leg of Lamb with garlic stuffing



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Ingredients


Gigot au Pistou

Leg of lamb with garlic stuffing

1.2kg / 4lb leg of lamb

75g / 3ozs of butter

500g / 1lb potatoes peeled and sliced

salt and pepper

sprigs of rosemary

For the pistou [ stuffing ]

125g / 4ozs streaky bacon chopped

3 garlic cloves crushed

2 teaspoons chopped basil

1 tablespoon chopped parsley



In a small bowl mix the bacon, garlic, basil, and parsley.

Make a incision in the lamb to the bone and place the pistou inside.

Pull the side together to enclose the stuffing. Sew it together with a trussing needle and string.

Spread the lamb with 50g / 2ozs of the butter.

Place in a roasting tin and cook in a preheated oven.

At 180c or 35of gas 4 for 2 to 2 1/2 hours.

According to how well done you like the meat to be.

Boil the potatoes in a pan with salted water for 4 to 5 mins, drain well.

Heat the remaining butter and oil in a large frying pan.

Saute the potatoes turning frequently until crisp and golden, season.

Remove the string from the lamb garnish with rosemary and serve with the potatoes.


Leg of lamb with garlic stuffing


Leg of lamb with garlic stuffing picture

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