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    Mallorcan Style Stuffed Leg of Lamb

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    Mallorcan Style Stuffed Leg of Lamb

    This wonderful recipe is Bruno Canillac’s version of a Mallorcan classic. We spent a happy afternoon making it, along with a crema catalana for pudding, and very delicious it is, too. Serve it with sautéed potatoes and some simply cooked green vegetables or a salad.

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 30 minutes, plus 15 minutes resting
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 6


    • 200ml milk
    • 100g white bread
    • 250g lean ground lamb, boned
    • 1 garlic head, cloves separated
    • 100g pine nuts
    • 120g raisins
    • 2 tbsp parsley, chopped
    • 1 tbsp marjoram or oregano, chopped
    • 1 egg
    • 1.2kg leg of lamb, boned
    • 2 tbsp olive oil
    • 1 onion roughly, chopped
    • 2 celery sticks, roughly chopped
    • 2 carrots, roughly chopped
    • 300ml white wine
    • 3 rosemary sprigs


    1. Pour the milk over the bread in a bowl and soak for a few minutes. Preheat the oven to 220˚C/gas 7. Drain any excess milk from the bread and add the ground lamb, 2 chopped garlic cloves, pine nuts, raisins, herbs and egg to the bowl; season and mix well.
    2. Open the lamb leg out and spread the stuffing over the fleshy side. Roll up and secure with string. Rub all over with the olive oil, season, then transfer to a roasting tin with the onion, celery and carrot and the remaining garlic cloves. Add the lamb bone if you have it. Roast for 20 minutes, then lower the temperature to 180C/gas 4 and add the wine and rosemary to the tin.
    3. Roast for 1 hour 10 minutes, basting two or three times with the pan juices during cooking. Leave to rest for 15 minutes, tented loosely with foil, before carving and serving with any strained pan juices.

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