Herb-Stuffed Leg of Lamb

I'm getting this roast in just in time for Easter Sunday....

If you haven't got your leg of lamb for tomorrow, you may still have time to get one if your butcher still has stock.

Ask your butcher to bone the leg of lamb for you, but the shank should be left on. This not only improves the flavour, but also makes carving much easier.

Ingredients:
50g butter
1 large onion, finely chopped
the leaves form 6 sprigs of fresh thyme
the leaves from 30g flat-leaf parsley, chopped
175g fresh white bread crumbs
leg of lamb, 2.25-2.75kg, boned with shank end left intact
50g fresh rosemary, thyme and sage
15ml flour
300ml lamb or chicken stock
15ml redcurrant jelly
sea salt and freshly ground black pepper

Method:
preheat the oven to 190C.

To Make the Stuffing:
Melt the butter in a large frying pan and saute the onion for 3-4 minutes until softened but not coloured. Stir in the thyme leaves, parsley and breadcrumbs and season to taste.
Press the stuffing inside the boned out leg of lamb and season the joint all over.
Arrange the herbs around the outside of the lamb and then tie it up neatly with string.

To prepare and cook the lamb:
Place the lamb in a roasting pan, cover loosely with foil and roast for 2 hours. Remove the foil and baste well, then roast for another 30 minutes until just tender. If you like your lamb well done, give it another 30 minutes in the oven. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out; the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer the lamb to a carving platter and leave to rest for 30 minutes.

To Make the Gravy:
Place the roasting pan directly on the hob and stir the flour into the fat and juices. Cook for a minute, stirring continuously, and gradually add the stock, whisking until smooth after each addition, scraping the bottom of the roasting pan to remove any caramelized juices. Transfer to a small pan and whisk in the red currant jelly. Simmer gently until the desired consistency is achieved. Strain the gravy into a serving jug.

When the lamb has rested, carefully cut away the herbs and string, then carve into slices, holding the shank end of the bone. Serve with roast potatoes, carrots, parsnips and prepared gravy.