A family feast for EASTER

STUFFED SPRING LEG OF LAMB WITH HERBY CHUTNEY

PER SERVING 518 cals, 27g fat, 9g sat fat, 14g carbs Ask your butcher to debone the lamb – this gives you a better ‘roll’ so you can fill with the stuffing.

SERVES 6

✣1.5kg (3lb) butterflied leg of lamb
✣2 onions, sliced into 2cm (¾in) rounds

For the stuffing:

✣1 shallot, finely chopped
✣1tbsp olive oil
✣1 small garlic clove, crushed
✣ ½tsp sumac
✣150g (5oz) baby leaf spinach
✣60g (2oz) rocket, roughly chopped
✣1tbsp chopped parsley
✣75g (2½oz) soft goat’s cheese
✣Zest and juice of ½ lemon
✣30g (1oz) fresh breadcrumbs
✣2tbsp flaked almonds

For the chutney:

✣30g (1oz) mint
✣15g (½oz) coriander
✣15g (½oz) parsley
✣1tbsp white wine vinegar
✣1tbsp caster sugar
✣2tbsp Greek yogurt

1 Preheat the oven to 200C/Gas 6. Remove the lamb from the fridge and allow it to come to room temperature, while you prepare the stuffing.

2 For the stuffing, in a large frying pan, fry the shallot in the oil, until softened.