Herb Stuffed Roast Lamb From Olive Magazine April 2010

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 25 g sage (roughly chopped)
• 25 g parsley (roughly chopped)
• 2 garlic cloves (crushed)
• 1 1/2 kg lamb belly
• 6 trimmed leeks
• 300 ml cider
• 4 sage leaves
• salt and pepper

Recipe

• 1 heat oven to 200/ gas mark 7,
• 2 mix the parsley, sage and garlic and rub all over the flesh, roll up lamb and tie with butchers string.
• 3 arrange the 6 trimmed leeks in roasting tin place lamb on top of the leeks and rub with salt and pepper.
• 4 roast for 20-30 minutes uncovered until crackling starts to pop and then turn down the oven to 150/ gas mark2 and cook for 2 hours. if the leeks look a little charred add some water.
• 5 rest the meat before carving and serve with the leeks.