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Braised, stuffed lamb forequarter

Method

  • Preheat oven to 130°C fan forced (150°C normal).
  • Heat a little oil in a sauté pan (or heavy-bottomed pan) and gently sauté the onions, carrots, leeks and celery until tender, stirring now and again.
  • Put half of the mixture in a large bowl and add the mince with the soy, an egg, seasonings and 2 tbsp chopped parsley. Mix well, adding another egg if too firm.
  • Place the lamb on a workbench, fat side down, and batten it out until flattish. Then sprinkle with seasonings and spoon the stuffing down the centre, leaving an edge. Carefully roll up (not too tight) and tie with kitchen string.
  • Heat some oil in a large heavy-bottomed oven tray over a medium heat and brown the lamb on all sides
  • Remove any excess oil from the tray, make sure the lamb is topside up and spoon the reserved vegies around the lamb. Pour in the wine with ½-¾ cup stock, season well and just cover the lamb with kitchen foil. Cook in the oven for at least 2 hours, adding a little more stock and basting the lamb every 20 mins or so.
  • When ready, remove the lamb and set aside to rest for a few minutes, before slicing. If need be, continue cooking the sauce to thicken and then taste for seasoning.
  • At the same time, briefly blanch the cabbage and peas in lightly salted, boiling water. Drain well.
  • To serve, mound the cabbage and peas down the centre of a large plate (or individual plates), lay the sliced lamb down the centre and spoon plenty of the sauce on top.

Ingredients

  • olive oil
  • 2 large onions, finely chopped
  • 2 medium carrots, finely diced
  • 2 leeks, well washed & finely diced
  • 4 celery stalks, finely diced
  • 300-400 gm minced lamb
  • a good splash of soy sauce
  • 1-2 large eggs
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 1 boned forequarter of lamb
  • ¼ cup dry white wine
  • 1½ cups chicken stock
  • ½-1 Savoy cabbage, core removed & finely shredded
  • 2 cups frozen peas, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm