1 leg of lamb, boned., weighing about 4 lb (1.85 kg)
1 pork filet, about 8-10 oz (230-280 g) cut to the same length as the leg of lamb
1 tbsp olive oil
1 tbsp crushed black peppercorns
1 tbsp finely chopped fresh rosemary, thyme, oregano or lemon thyme
4 cloves of garlic, peeled, crushed and finely chopped
2 tbsp crushed pine kernels
1/2 tsp salt
lemon
tsp Angostura bitters
1 pork filet, about 8-10 oz (230-280 g) cut to the same length as the leg of lamb
1 tbsp olive oil
1 tbsp crushed black peppercorns
1 tbsp finely chopped fresh rosemary, thyme, oregano or lemon thyme
4 cloves of garlic, peeled, crushed and finely chopped
2 tbsp crushed pine kernels
1/2 tsp salt
lemon
tsp Angostura bitters
method
1. Trim the sinews and excess fat from the lamb and pork.
2. Mix together all the ingredients except for the lemon and Angostura and roll the pork fillet in the mixture (you should use it all up).
3. Place the pork in the opened-out leg of lamb then fold it over so that the pork is enclosed. Tie it in several places and rub with the juice of a lemon and the Angostura. Allow to stand overnight loosely covered, in the refrigerator.
4. When ready to cook the meat, allow it to come back to room temperature and place in a roasting tin on a rack.
5. Preheat the oven to 180°C/350°F, gas mark 4, and roast the lamb for 3 hours.
6. Keep covered in a warm place for 15-20 minutes before carving.
2. Mix together all the ingredients except for the lemon and Angostura and roll the pork fillet in the mixture (you should use it all up).
3. Place the pork in the opened-out leg of lamb then fold it over so that the pork is enclosed. Tie it in several places and rub with the juice of a lemon and the Angostura. Allow to stand overnight loosely covered, in the refrigerator.
4. When ready to cook the meat, allow it to come back to room temperature and place in a roasting tin on a rack.
5. Preheat the oven to 180°C/350°F, gas mark 4, and roast the lamb for 3 hours.
6. Keep covered in a warm place for 15-20 minutes before carving.
serving amount
serves 6
rate this recipe
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