Stuffed Leg of Welsh Lamb with Onion and Leek Sauce

deliciousmagazine.co.uk

JoPalmer

2kg Welsh lamb leg, boned

subheading: For the stuffing:

Small bunch fresh flatleaf parsley, chopped

½ small bunch fresh mint, chopped

4 garlic cloves, finely chopped

150g breadcrumbs

1 tbsp dijon mustard

50g hazelnuts, roughly chopped

1 medium free-range egg

150g black pudding, chopped

subheading: For the sauce:

25g salted butter

1 large onion, chopped

2 leeks, chopped

1 heaped tbsp plain flour

25ml dry white wine

400ml whole milk

100ml double cream

2 to 3 flatleaf parsley sprigs, chopped

subheading: You’ll also need…:

Cook’s string

Directions at deliciousmagazine.co.uk

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