Leg of Lamb with Chicken Liver Stuffing

Name: Leg of Lamb with Chicken Liver Stuffing
Ingredients: salt and freshly ground black pepper; 1 tbsp chopped chives; 55g/2oz cooked rice; 55g/2oz butter; salt and freshly ground black pepper; 1 medium onion, finely chopped; 2 clovesof garlic, crushed; 2 tbsp de-fibred and finely chopped celery; 1 tbsp chopped parsley; 115g/4oz chicken livers; 1.75kg/4lb leg of lamb, boned

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

A curious combination you may think, but fear not, a delight awaits all fearless culinary Trojans who are willing to embrace this slightly different receipt. The flavours are divine and the palate will be well rewarded.

Ingredients

1.75kg/4lb leg of lamb, boned
115g/4

Main course
Dinner
Spicy
Gluten-free

Method

Ask the butcher to remove the bone, making sure that he leaves a cavity for the stuffing. Melt the butter in a frying pan, fry the livers, lightly sealing them, chop them fairly small, remove and reserve. In the same pan, fry the onions, garlic and celery until the onions are translucent. Add to the livers, with the parsley, chives, cooked rice, salt and black pepper and mix thoroughly. Put the