- Serves: 6
- Cook Time: 3 hours 20 minutes
- Prep Time: 40 minutes plus marinating overnight
- Effort: medium
For the lamb
- 2 kg Shetland leg of lamb
- 4 sprigs rosemary
- 560 ml red wine
- 1 tsp salt
- 2 tsp coarse ground black pepper
For the stuffed cabbage
- 200 g pinhead oatmeal
- 200 g onions, roughly chopped
- 200 g dried apricots
- knob of butter
- pinches salt
- 1 large savoy cabbage
- 1/2 litres stock
For the roast root vegetables
- 4 parsnips, peeled and cut into 5cm chunks
- 1 swede, peeled and cut into 5cm chunks
- 4 carrots, peeled and cut into 5cm chunks
- 2 tbsp vegetable oil
1. For the lamb: make small slices into the flesh of the lamb with the point of a knife and tuck 2 or 3 rosemary leaves in each one. Sit the leg in large casserole dish.
2. Pour the wine over the lamb. Chop the remaining rosemary leaves finely and mix with pepper and salt. Rub all over the top of the lamb, cover with the lid and leave to marinate overnight.
3. The next day, preheat the oven to 200C/gas 6.
4. Roast the lamb for 2 ½ - 3 hours, until very tender and the meat is coming away from the bone - make sure the lamb doesn't dry out, add a little water if necessary. Meanwhile make the stuffed cabbage.
5. For the stuffed cabbage: blend the pinhead, onions, apricots and butter in a food processor until well combined.
6. Blanch the large outer leaves of the cabbage in boiling water till just soft. Cut out the centre stalk of each leaf.
7. Lay out the leaves inside-up and fold to hide the cut. Put a spoonful of filling in the middle and fold it up like an envelope. Arrange in a shallow ovenproof dish and pour over stock and put in the oven with the lamb for 15 minutes.
8. For the roast root vegetables: when the lamb in cooked, set it aside to rest and turn the oven to its highest setting. Toss the vegetables chunks in the cooking oil.
9. Put the vegetables in a shallow tray only layer deep. Roast for 20 minutes until brown and tender.
10. Serve the lamb with the roasted root vegetables and stuffed cabbage.
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