Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans

Ingredients

Serves 8

Lamb
  • 3–4 sprigs of thyme
  • 2–3 sprigs of rosemary
  • 1.5kg leg of lamb, boned but with shank intact, at room temperature
  • sea salt and black pepper
  • 2 tablespoons olive oil
Stuffed tomatoes
  • 8 medium-sized ripe but still firm tomatoes
  • 2 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 70g fresh breadcrumbs (about 11⁄4 cups)
  • a handful of flat-leaf parsley leaves, finely chopped
  • 1 red capsicum, roasted, skinned, flesh cut into small pieces
  • sea salt and black pepper
  • 80g soft goat’s cheese
Lamb gravy
  • 2 tablespoons plain flour
  • a splash of red or white wine
  • 500ml beef or lamb stock or vegetable cooking water
  • sea salt and black pepper
To serve
  • 800g butter beans, steamed

Method

Preheat the oven to 230°C.

Lamb

  1. Place the herbs in the lamb cavity left from removing the bone, then tie with about 3 pieces of kitchen string at even intervals to hold the lamb in shape. Place in a roasting tin, season with salt and freshly ground black pepper and drizzle with olive oil.

  2. Place in the oven and roast for 20 minutes. Lower the temperature to 200°C and roast for a further 40 minutes for lamb that is still a little pink in the centre.

Stuffed tomatoes

  1. Line a shallow roasting tin with baking paper.

  2. Using a sharp knife, cut about 1cm off the bottom of each tomato, so they will sit flat. Dice the cut tomato ends and set aside. Use a teaspoon to remove the seeds and most of the flesh from the inside of each tomato. The flesh can be roughly diced and set aside. Place the hollowed-out tomatoes in the roasting tin.

  3. Place the oil in a small frying pan and heat over low heat. Add the onion and garlic and cook gently until the onion begins to soften — about 5 minutes. Remove from the heat and place in a bowl with the breadcrumbs, chopped parsley, reserved diced tomato and capsicum. Season and mix to combine.

  4. Divide the goat’s cheese and place a piece in the base of each tomato. Fill with the breadcrumb mixture, mounding the top. Place in the oven with the lamb and cook for 20–30 minutes until the tomatoes are tender but not collapsing. Remove from the oven and keep warm.

Lamb gravy

  1. Remove the lamb from the oven and place on a warmed meat platter. Cover loosely with foil and a clean tea towel and leave to rest while you make the gravy.

  2. Pour off the fat from the roasting tin, leaving about 2 tablespoons. Add the flour and place the roasting tin on the stovetop over medium heat. Stir with a wooden spoon until the flour begins to colour. Add the wine and the stock or water and simmer until the gravy is lightly thickened, stirring continuously. Check the seasoning before straining into a heated jug or gravy boat.

To serve
  1. Remove the string and slice the lamb. Serve with the gravy, stuffed tomatoes and steamed butter beans.

Notes

Serves 8

Change up the herbs in the tomato stuffing by adding chopped mint, dill, fennel fronds, sweet marjoram or oregano to the parsley.

Original recipe on RNZ