Herby Stuffed Lamb


175 g (6 oz) fresh breadcrumbs
2 tsp Schwartz Garlic Salt
1/2 tsp Schwartz Ground Black Pepper
2 tbs Schwartz Parsley
2 tsp Schwartz Rosemary
75 g (3 oz) butter
1 medium egg, beaten
1 boned leg of lamb, ask your butcher to remove bone
6 tbs oil

Garnish:
12 button onions, peeled
12 glacé cherries

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 on the grill and baste with the oil. Grill for 1 to 2-1/4 hours for medium (or until a meat thermometer inserted into meatiest part of roast registers 160°F/71°C) or 1-3/4 to 2-1/2 hours for well-done (170°F/77°C). Add the onions for the last half of the cooking time.

When cooked, transfer the meat to a serving plate, skewer the onions and glacé cherries together on cocktail sticks and arrange with the meat.

Makes 4 - 6 servings.


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