Rice Stuffed Lamb’s Legs for 8

Ingredients needed:

For our stuffing:

- 2 tablespoons of oil

- 2 tablespoons of butter

- 1 medium onion, fully peeled and diced

- 2 cups of button mushrooms, quartered

- ½ green bell pepper (capsicum), nicely diced

- 4 whole red chilies

- 1 clove garlic, minced

- 2 cups of boiled rice

- 2 tablespoons of fresh cream

- 1 tablespoon of fresh coriander leaves

- 1 teaspoon of salt

- ½ a teaspoon of pepper

For preparing the lamb’s feet:

- 3 tablespoons of lemon juice

- 2 teaspoons of salt

- ½ a teaspoon of black pepper

- 1 tablespoon of garlic paste

- 1 teaspoon of chili powder

- 4 tablespoons of oil

- 2 ½ kilograms of boneless leg of lamb

*Note: to make preparations simpler, request that your butcher “butterfly” the lamb’s legs

Preparation steps:

1. Heat up large non-stick skillet and melt some butter in it.

2. Throw in the onions, mushrooms, diced bell pepper, chillies and the minced garlic clove. Sauté the ingredients for about 5 minutes or at least until the mushrooms are tender.

3. Add in the rice, cook until thoroughly heated while continuously stirring, and then leave to cool. Add the remaining ingredients for stuffing and mix well.

4. Preheat the oven to about 425°F. While waiting, mix the ingredients for the lamb’s legs but use only 2 tablespoons of oil instead of 4 in a separate bowl.

5. Take out the lamb, pat it dry and rub with marinate. Now place the cut side of the lamb on the wok’s surface. Spread evenly only half of the stuffing on the lamb and press to adhere.

6. Roll the lamb tightly beginning at the narrower end. Use some netting to hold it in place.

7. Holding one end, fill the opposite side with the remaining stuffing then tie the netting with some kitchen string.

8. Rub on the remaining 2 tablespoons of oil and in the roasting pan for about 1 ½ hours or to desired doneness.

9. Remove it from the oven, wrap in foil and let it stand for 15 to 20 minutes. Now cut it into ½ inch-thick slices.

10. Serve with Nan and Chutney.