Lidl Shopping List
Nira NZ Lamb Carvery Leg
Peaches
Riding Lodge Thick Sliced White Loaf
Champion Irish Butter
Kania Parsley
Marlene Squeezy Honey
Chef Select Beef Stock Cubes
1 Fresh Orange
1 Onion red/white

Ingredients (Serves 6)

For the Lamb
1 Nira NZ Lamb Carvery Leg

For the Stuffing
Peaches
90g Riding Lodge Thick Sliced White Loaf
60g Champion Irish Butter
2 tsp Kania Parsley
Juice of 1 Orange
1 Onion, chopped

For the Sauce
1tsp Marlene Squeezy Honey
2 Chef Select Beef Stock Cubes

Method
For the Stuffing:
Soak peaches in orange juice for 2 hours, then roughly chop.
Put the bread in the blender and make breadcrumbs, add the chopped onion, parsley and melted butter.

For the Lamb:

Spoon the stuffing mixture into the gap where the bone has been removed.
Tie the Lamb joint neatly with string.
Put the lamb on a rack in a roasting tin, place above the centre of the oven and cook allowing 25 mins per 500g.
30 mins before end of cooking time, lift meat from the tin and skim off the fat. Replace meat and spread over the honey.
Return to oven to complete the cooking time.

When coking time is complete remove the lamb from the oven, cover and leave to stand for 20 mins before serving.

For the Sauce:

Sieve the juices into a saucepan. Add the 2 stock cubes and 1/2 litre of water and boil rapidly until it reduces to a thin sauce.

Alternatively you could use Batts Mint Sauce

 Leg of Lamb with Peach Stuffing