Chorizo leg of lamb recipe

Preparation

Start with the lamb:

S Mix into a thick paste .. Pop the lamb in a large, flat baking and choke on three sides with the dough. Cover and marinate the lamb overnight in the refrigerator.
To remove from the fridge and the next day to room temperature (about 30 minutes) brought.

As the temperature approaches the lamb filling. Coat with bread crumbs 2 tablespoons oil on a baking sheet and roast in the hot oven for about 6-8 minutes on the clock carefully so they do not burn.

Heat a large skillet or frying pan, add remaining oil and heat gently. Once hot, allow the rosemary and pepper, fry in the oil for about 1 minute.

Add the onion, garlic and thyme. Season with salt and pepper and cook for 10 minutes over medium heat until the shallots are translucent and soft. Give show mixture in a large bowl, remove the rosemary. Keep aside.

Heat a medium sized pan fry or roast, add the crumbled sausage and sausage cook until by and crisp (about 8 minutes) cooked. Drain the excess oil and to the bowl with the shallots. In this bowl, combine the breadcrumbs, mint and parsley and mix well now. Check the seasoning.

Preheat oven to 175 ° C / 325 ° F / gas mark the third

Season the marinated lamb on all sides. Place the meat on a cutting board, skin side down, and open like a book. Pour both sausage stuffing as you can (about half or a little more) on the right side of the Lamb. Fold the left side over the filling, like closing a book. If a portion of autumn fills things you can backup. Tie the lamb with butcher's twine every 5 cm along the lamb.

Show all remaining stuffing in a casserole dish and set aside.

Place the lamb in a roasting pan and bound in a roasting pan. Bake in preheated oven for 80 minutes. Remove from the oven and let rest for 20 minutes lightly covered with a cloth.

Roast lamb for 1 hour and 20 minutes, rest for 20 minutes. While the lamb is resting put the rest of the stuffing in the oven and bake for 15 minutes.

Finally, the sauce: Heat the oil in a pan and fry the shallots for 2-3 minutes, add the garlic, tomatoes, cayenne pepper and cook for 5 minutes, or until the sauce reduces slightly. Add herbs and season to taste.

To serve, cut the lamb and serve with ketchup.

NOTE: If you do not know how the butterfly lamb, ask your butcher to do it for you.

This recipe is based in the UK shallots.