Parsley Stuffed Roasted Leg of Lamb

02 May 2012

Serves 6 to 8


  • 1 fresh or thawed, frozen leg of lamb, bone removed
  • 1 small bunch of parsley
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups mixture of chopped carrots, onion and celery
  • 2 cups water
  • 1 cup red wine
  • ½ teaspoon salt
  • ½ tablespoon black peppercorns

Open the boned lamb on a work surface, trim off excess fat and sprinkle with the parsley, garlic, 1 teaspoon salt and the ground pepper. Roll the lamb to enclose the filling and tie with kitchen twine.

Place the roast in an 8x11-inch roasting pan and add the chopped carrots, onion and celery mixture. Add the water, wine, ½ teaspoon salt and the peppercorns

Place on the center oven rack and roast at 450º for 20 minutes. Reduce the oven temperature to 350º and roast for 1 to 1 ½ hours or to 170 degrees on a meat thermometer, basting regularly with a turkey baster. Remove from oven and tent with foil. Reserve 2 ½ cups of the cooking liquid.


  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • ¼ cup heavy cream
  • Salt and ground pepper to taste

Melt butter in a small heavy saucepan. Add the flour and cook over medium heat for 2 to 3 minutes, stirring until smooth. Add the reserved cooking liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 3 to 4 minutes. Add the cream and Kitchen Bouquet. Season with salt and pepper. Spoon over the sliced lamb and serve with Cucumber Salad, potatoes and other spring vegetables.