Gigot d’Agneau Farci

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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.

1 x

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.