Leg Of Lamb With Fennel, Bacon And Mushroom Stuffing

1. 1

   For the stuffing, heat 1 tbsp oil in a large frying pan and cook the fennel, bacon and mushrooms 8-10 mins over medium heat, stirring, until soft and just beginning to turn golden. Add the breadcrumbs and thyme leaves and season well with salt and freshly ground black pepper, stirring, until well mixed. Set aside to cool slightly.

2. 2

   Preheat oven to 375u00b0F. Press the stuffing into the cavity of the lamb and tie with string. Place the lamb in a large roasting pan, brush with remaining oil and season with salt and freshly ground black pepper. Roast 1 hour 40 mins, basting regularly. To test if the meat is cooked, pierce deeply with a skewer into the thickest part of the meat. The juices should run clear for well done meat or slightly pink for medium. Remove the lamb from the roasting pan, cover with foil and let rest 10 mins before slicing. Serve with the pan juices, skimming off any fat if necessary. Garnish with thyme leaves.

* Per serving · 4 servings · Values may vary.

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