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1
Preheat your oven to 220AsC.
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2
Turn the leg of lamb upside down on a chopping board, de bone and cut flat open (if you don't know how to do this you can ask your butcher).
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3
Make your stuffing by mixing the following ingredients; garlic, parsley, rosemary, bread crumbs, pine nuts, basil pesto, egg yolks, lemon zest and lemon juice.
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4
Place the lamb fat side down.
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5
Rub the stuffing on the lamb, then roll the meat up over and tie it tightly with string, Drizzle over a little olive oil, pat this into the lamb and season with coarse salt and pepper.
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6
Mix together your chicken stock and red wine.
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7
Place your roughly chopped onion and carrot in a roasting tray.
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8
Put your rolled up lamb on top of the onions and carrots.
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9
Roast for about an hour and a half.
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10
After the 1st 30 minutes add the potatoes and start basting the lamb every 15 minutes by pouring a swig of wine and stock mixture over the meat and potatoes until the meat is cooked.
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11
When cooked, transfer the lamb to a board or platter to rest while you make your gravy.
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12
Spoon off most of the fat from your tray, then put it on the hob over a low heat.
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13
Add the flour and mash everything together with a potato masher.
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14
Add the remaining wine and stock mixture (if any left) and bring to the boil.
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15
Scrape all the goodness from the bottom of the pan as you go.
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16
Reduce the heat and simmer for 10 minutes.
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17
Strain your gravy into a serving jug, using a ladle to push all the goodness through.
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18
Discard any veg or meat left behind.
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19
At this point, your lamb will have been resting for around 12-15 minutes and will be ready to be sliced and served.
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20
Here is a few suggestions for side dishes to accompany the lamb.
