An alternative Burns recipe with lamb and haggis

Salt-baked Highland Leg of Lamb with Macsween Haggis Stuffing

Ingredients Instructions
  • 3 - 3.25kg Leg Of Lamb, boned out
  • 4 lemons, Cut In Half
  • For The Salt Crust: 1.25kg Table Salt
  • 6 Egg Whites
  • 5 Sprigs Of Rosemary, Finely Chopped
  • For The Stuffing: 300g MacSween Haggis
  • 6 Banana Shallots, Finely Diced
  • 100g Baby Leaf Spinach
  • 3 Cloves Of Garlic, Finely Diced
  • ½ Bunch Of Chives, Finely Chopped
  • Zest Of One Lemon
  • For The Potatoes: 3kg Jersey Royal Potatoes, Par-boiled
  • ½ Bunch Chives, Finely Chopped
  • ½ Bunch Chervil, Finely Chopped
  • 200g MacSween Haggis
  • For The Stuffing: In a non-stick frying pan, fry the shallots & garlic in a drop of oil over a high heat. Once the shallots are golden brown turn off the heat & add the spinach, zest & herbs.
  • In a mixing bowl combine the spinach mix & the haggis, season with a pinch of salt & pepper & set aside.
  • For The Lamb: Place the lamb skin side down on a clean work surface. Stuff the boned out pocket in the meat with the haggis mix as compactly as possible & roll the leg tightly trying not to let the stuffing fall out at the ends. Using butchers string neatly tie the lamb to secure the stuffing & hold the lamb’s shape.
  • Rub the lamb in a little cooking oil and brown all of the outside in a hot non-stick frying pan. Leave the lamb to cool on a parchment-lined baking tray.
  • For the Salt Crust: Pre-heat the oven to 180C. Using an electric mixer whisk the egg whites, rosemary & table salt until they are light & fluffy & have more than doubled in size - the mix should resemble a meringue & should hold ‘soft peaks’ when the bowl is turned upside down (over your head if you’re feeling adventurous!)
  • Use a spatula to spread about a quarter of the salt mix on the baking sheet, roughly the same shape as the lamb & then evenly plaster the lamb in the salt meringue, ensuring that there are no gaps or holes for any of the cooking juices to escape.
  • Bake the lamb in the oven for an hour before removing the meat and allowing it to rest for up to 30 minutes.
  • For The Potatoes: Boil the Jersey Royals in a large pot of salted water until tender. Pour 8 tablespoons of cooking oil into the bottom of a large roasting tray & place it in the bottom of the oven along with the lamb.
  • Drain the potatoes in a colander & leave to steam for 5 mins.
  • When the lamb comes out of the oven turn the temperature up to 210C & tumble the potatoes into the hot oil in the roasting tray. Season the potatoes with salt & pepper & roast for 30 mins.
  • Fry the haggis in a non-stick pan over a high heat. Once crispy pour the haggis onto a clean, dry cloth to absorb any excess oil & leave to the side until the potatoes are ready.
  • Once the potatoes have blistered & taken on a golden colour remove from the oven, scatter over the chopped herbs & the haggis crumb.
  • Serve on a large platter alongside the lamb & a gravy. This is one to roll the sleeves up to carve and share around at the table - get stuck in!

Recipe © Macsween | https://www.macsween.co.uk/recipes/