Braised lamb leg, stuffed with raisins, pine nuts and thyme
- serves 6
A very special roast lamb dish. The stuffing is quick and easy to make, pearled spelt is simple to cook and works well with all the other flavours - pine nuts, raisins, thyme and parsley. Pop in a roasting pan with parsnips and carrots then cook in the stock and wine for a long, slow 23/4 hours. You'll be rewarded by the best Sunday lunch to share with your family and friends.