Roasted cranberry and plum lamb

Name: Roasted cranberry and plum lamb
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 1 large leg of lamb, deboned; 1 small bunch of spinach; 1 cup water; Sprigs of fresh rosemary; Small cloves of garlic; Stuffing; 1 cup cranberry sauce; 1 cup plum jam; 2 garlic cloves, chopped; 1 bay leaf, chopped; 1 tsp sea salt; ¼ tsp black pepper; 1/2 tsp marjoram; 1/2 tsp sage; 1/2 tsp thyme; 1/2 tsp rosemary; 1 tbsp olive oil

Arjun Ramachandran

October 19, 2011

Roasted cranberry and plum lambDomino Postiglione

Time:1-2 hours

A homestyle meal like Mum used to make is never far away for the friends of our Homecook hero, Simon Hooper. Every Saturday night at his Potts Point home, Hooper, 37, treats 12 close friends to a three-course meal.

Ingredients

1 large leg of lamb, deboned
1 small bunch of spinach
1 cup water
Sprigs of fresh rosemary
Small cloves of garlic
Stuffing
1 cup cranberry sauce
1 cup plum jam
2 garlic cloves, chopped
1 bay leaf, chopped
1 tsp sea salt
¼ tsp black pepper
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1 tbsp olive oil

Method

Open the deboned leg.
Mix together the stuffing and cover the inside of the lamb with half the mixture.
Remove stems from the spinach and place a layer of leaves on top of the mixture.
Roll the lamb and tie with butcher's twine. Make several small slits in the skin of the lamb and place a small clove of garlic and small sprig of rosemary in each.
Add a teaspoon of olive oil to the remaining stuffing mixture and baste the lamb with it, then place in a pan and add the water.
Roast in a 240C oven for 15 minutes before reducing to 180C, continuing to baste and bake until desired rareness is achieved.
This will be about 30 minutes for a medium roast. Serve with roasted vegetables and gravy.

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