Rolled Deboned Leg of Lamb

For the Leg of Lamb 

• 1.5 kg deboned butterflied leg of lamb (ask your butcher)  
• 50g Parmesan, grated  
• 700g baby potatoes  
• Salt  
• 6 fennel heads, tops removed & quartered (reserve the fronds for garnish)  
• 30g (2 tablespoons) butter 
• Olive oil  
• 4 sprigs of thyme  

For the Stuffing  

• 320g sausage meat/meat from 4 pork sausages 
• 1⁄2 cup bread crumbs 
• 2 shallots, diced 
• 2 cloves garlic, minced  
• 2 sprigs of sage, chopped  
• 20g pistachios, roasted and chopped  
• Olive oil 
• Salt & black pepper 

To make the stuffing, place the shallots and garlic into a saucepan drizzled with olive oil and sauté on low heat until softened. Add the sage and cook until fragrant. Set aside to cool. Place the breadcrumbs in a bowl and add a splash of water to rehydrate them. Add the sausage meat to a large bowl and add the cooled shallot mixture, pistachios, and breadcrumbs. Mix well to combine and season well. Lay the lamb skin-side down on a board and place the stuffing in the centre. Roll the lamb up tightly. Secure with string and roll tightly in cling film. Chill overnight.

The next day, preheat the oven to 170°C / 338°F / Gas Mark 5. Remove the lamb from the fridge and unwrap it. Allow the lamb to come to room temperature. Heat a large frying pan with olive oil and brown the lamb on all sides until golden. Place the browned lamb in a separate roaster and cover with tin foil. Roast for 40 minutes.

To make the baby potatoes, boil and once cooked, remove them from the boiling water and cool and set aside. Crush the potatoes with your hands and place them in a Le Creuset Classic 3-ply Stainless Steel 35cm Roaster. Sprinkle over the grated parmesan, season, and toss to coat.

Roast the potatoes for 1 hour and the lamb for 40 minutes. Uncover the lamb and roast for another 20 minutes. While the lamb is roasting, baste with the juices between cooking times.

Place a large frying pan over medium heat and drizzle with olive oil. Add the butter and a few sprigs of thyme and slowly caramelise the fennel until soft and golden. Season while cooking. Set aside to reheat just before serving.

Remove the lamb from the roaster and allow it to rest while you continue to roast the potatoes for another 10 minutes or so until golden and crisp. Slice the lamb and serve with the roasted potatoes and caramelised fennel. Drizzle over the lamb roasting juices. Serve with roasted baby carrots and a rocket and parmesan salad.