Lamb recipe

Something I wouldn't normally blog, but I made this over the weekend for myself and the man just to prove he's not the only one who can cook and it tasted really good. Marinated Lamb with Tapenade Stuffing Serves 6 1.8kg leg of lamb, boned 2 tbsp olive oil 300ml robust red wine 6 sprigs each of rosemary and thyme 4 bay leaves 1 tsp redcurrant jelly 450ml lamb stock Tapenade 50g can anchovy fillets, drained and chopped 125g stoned black olives 2 garlic cloves, peeled 1 tbsp each chopped fresh rosemary, thyme and flat-leaf parsley 2 tbsp olive oil salt and freshly ground black pepper To make the tapenade, process the anchovies in a food processor with the olives, garlic and herbs until...

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