Preparation

heat the oven to 180º c .. to prepare the filling: mix the breadcrumbs, onion, parsley, egg and grated lemon rind. fill the leg into the bone socket. close the cavity with the same meat at the ends. tie the meat tightly so that it retains the same shape. Put the oil on a baking tray and the meat on it. roast 1 1/4 to 1 3/4 hours. Remove the meat from the tray and let it rest for 15 minutes before slicing.
to make the sauce:

Place 1/4 of the juice from the tray resulting from the roast into a deep bowl. Mix with flour, worcestershire sauce and chicken broth until smooth.
Add the remaining juice from the tray and simmer for 3 minutes or until the sauce has thickened.
Serve the sauce with the roast.

Ingredients

  • 1500 gr. leg of lamb in a boneless piece,
  • 2 tablespoons of oil,
  • 1 cup breadcrumbs,
  • 1 small onion, minced
  • 1 clove of minced garlic,
  • 2 tablespoons chopped fresh parsley,
  • 1 beaten egg,
  • 1/2 teaspoon grated lemon peel,
  • 2 tablespoons of flour,
  • 1 1/2 teaspoons worcestershire sauce,
  • 2 cups of chicken broth.