Leg of Lamb with Chicken Liver Stuffing

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.


  • 1.75kg/4lb leg of lamb, boned
  • 115g/4oz chicken livers
  • 1 medium onion, finely chopped
  • 2 clovesof garlic, crushed
  • 2 tbsp de-fibred and finely chopped celery
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 55g/2oz cooked rice
  • 55g/2oz butter
  • salt and freshly ground black pepper


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 stuffing in the cavity of the leg, cover the opening with either greaseproof paper or tin foil, skewer or sew the other end with string and place the meat in the roasting tin, paper or tin foil side down. Put in a preheated oven at 180°C/350°F/Gas 4 to cook for 2 hours, basting the meat occasionally.