Equipment
Ingredients
stuffing
- 240 g breadcrumbs
- 2 hard-boiled egg yolks, mashed
- 3 anchovies
- 100 g onion, chopped
- 6 g salt
- 6 g black pepper, freshly ground
- 3 g thyme
- ½ g savory
- ½ g nutmeg
- 12 oysters, shucked
- 2 egg
roast
- 1 leg of lamb, boned and butterflied
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
In a large mixing bowl, combine the breadcrumbs, mashed egg yolks, anchovies, onions, salt, pepper, thyme, savory, and nutmeg.
Add the shucked oysters and raw eggs to the mixture, then process in a food processor until a consistent paste forms.
Lay the butterflied lamb flat and spread the oyster paste evenly across the inner surface.
Roll the lamb tightly to enclose the stuffing and tie it securely with kitchen twine at 2cm (1 inch) intervals.
Place the lamb in a roasting pan and bake for 2 hours and 15 minutes, or until the internal temperature reaches 65°C (150°F).
Remove the lamb from the oven and let it rest for 15 minutes before removing the twine and slicing.
Chef's Notes
- For the best results, have your butcher bone and butterfly the leg of lamb for you.
- Ensure the oysters are very fresh as they are the primary flavoring agent.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Slice before freezing for easier reheating.
Reheating: Reheat slices gently in a covered pan with a splash of broth at 150°C (300°F) to prevent drying.
