Boned leg of lamb with a delicious herb and ham stuffing, Gigot d’Agneau Farci (jee-goh dahn-yoh fahr-see) is a superb dish for a dinner party. It may be served with croquette potatoes and petits pois.
5 lb. boned leg of lamb
6 spring onions , washed and finely chopped
1 garlic clove, crushed
4 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
4 oz. cooked ham, chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lay the meat out flat on a board.
In a medium-sized mixing bowl, com-bine the onions , garlic, parsley, thyme, basil, ham, salt, pepper and lemon juice with a fork.
Spread the stuffing over the meat. Roll up the meat, Swiss roll style, and secure it with string.
Place the lamb on a rack in a roasting tin and place it in the oven.
Roast for If to 2 hours, or until the meat is tender and the juices that run out are faintly rosy when the meat is pierced with the point of a sharp knife.
Transfer the lamb to a warmed serving dish and serve at once.