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Crusted Pumped Leg Of Lamb

Holiday.Cook's picture
Ingredients
  Pumped leg lamb 4 1⁄2 Pound (2 1/4 Kilogram)
  Parsley stalks 3
  Bay leaf 1
  Black peppercorns 1 Teaspoon
  Whole allspice 1 Teaspoon
  Vinegar 1 Tablespoon
  Brown sugar 1 Tablespoon
  Fresh breadcrumbs 3 Cup (48 tbs)
  Onion 1 Small, grated
  Chopped fresh mint 2 Tablespoon
  Mixed dried herbs 1 Teaspoon
  Crushed pineapple 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Butter 2 Tablespoon, melted
  Limes 1 (To Serve)
  Mint jelly 2 Tablespoon (To Serve)
  Salt To Taste
  Pepper To Taste
Directions

1. Place lamb in a large saucepan, add parsley stalks, bay leaf, peppercorns, allspice, vinegar and brown sugar. Add cold water to cover (a). Bring slowly to the boil, cover and simmer for 2 hours or until lamb is tender when pierced with a skewer.
2. Remove saucepan from heat and allow lamb to cool in the cooking liquid. When cold, remove and pat dry with paper towels (b).
3. Mix together breadcrumbs, onion, mint, herbs, salt, pepper, pineapple and beaten egg. Place lamb on a rack in a baking dish, brush with melted butter and press crumb mixture on firmly (c).
4. Bake in a moderately hot oven for 20-25 minutes or until crumbs are crisp and golden. Transfer lamb to a heated platter.
5. Cut limes in half and scoop out pulp (reserve for another use). Fill lime halves with mint jelly and arrange on platter.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Lamb
Cook Time: 
4 Minutes
Servings: 
4

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