Lamb Leg with Wild Garlic Filling

Ingredients

• 50 g Pine nuts
• 50 g Wild garlic (1 bunch)
• 50 g parmesan cheese
• 6 tbsp Olive oil
• Salt
• Pepper
• 1.2 kg boneless lamb leg (1 piece)
• 350 ml dry white wine
• 400 ml lamb stock
• 2 tsp cornstarch (optional)
• 400 g sugar snap peas

Instructions

1. 1.

   Roast the pine nuts in a dry pan until fragrant. Wash and shake off excess water from the wild garlic, then roughly chop it. Grate the parmesan. Blend the pine nuts, wild garlic, and parmesan; mix in 3 tbsp olive oil, salt, and pepper.

2. 2.

   Lay out the lamb leg and spread the filling inside. Roll it up, tie with kitchen twine to form a tight log, and season with salt and pepper.

3. 3.

   Heat the remaining oil in a roasting pan. Sear the lamb on high heat for about 5 minutes until all sides are golden brown. Add 200 ml wine and reduce until nearly evaporated. Pour in the rest of the wine. Roast in a preheated oven at 200 °C (180 °C fan, gas level 3) on the lower rack for about 1 to 1½ hours, turning regularly and adding stock as needed.

4. 4.

   Remove the lamb from the pan and let it rest covered for 10 minutes. Thicken the sauce with cornstarch if desired, then season with salt and pepper. Slice the meat.

5. 5.

   Blanch the sugar snap peas in boiling salted water for about 3 minutes, drain, shock in cold water, and arrange them on six plates alongside the sliced lamb. Serve with saffron rice.