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 Cornbread:
100g Unsalted Butter
450g Fine Polenta
240g Plain Flour
2 Tablespoon Caster Sugar
1 Tablespoon Salt
1 Tablespoon Smoked Paprika
4 Teaspoon Baking Powder
4 Free-Range Eggs
Pinch Smoked Salt
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 & 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 & 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!