Since stuffed lamb leg is traditionally a Greek dish...I think you should stick to some other Greek dishes... =) If not, you can serve it with some mash potatoes and some grilled vegetables.
Greek Cucumber - Tomato Salad
4 ripe large tomatoes, cut into eighths
2 cucumbers, peeled, cored and sliced
1 red onion, thinly sliced
1/2 cup kalamata olives
1/2 cup feta cheese
1/2 cup chopped fresh parsley
3 T. red wine vinegar
1/4 cup olive oil
salt and pepper to taste
Place tomatoes, cucmbers, onion, olives, cheese and parsley in a bowl. Drizzle on the vinegar, oil, and add salt and pepper. Toss well. Serves 4-6.
This looks gorgeous topped with candied lemon slices, but you could choose to omit them for a simpler pud.
For the sweet flan pastry
125g unsalted butter, cut into cubes
90g caster sugar
250g plain flour
1 large free-range egg
For the filling
350g caster sugar
12 free-range egg yolks, beaten
300ml double cream
Juice of 3 lemons
For the candied lemons
4 unwaxed lemons
1 First, prepare the candied lemons. Place the sugar and water in a heavy-based saucepan and gently heat to dissolve the sugar, stirring once or twice. Slice the lemons as thinly as you can. Let the sugar syrup boil for a few minutes until slightly thickened, then add the lemon slices. Gently simmer for about an hour until the white pith of the lemons turns translucent and the syrup is lightly golden. Leave the lemon slices to cool in the syrup.
2 Next, make the pastry. Place the butter, sugar and flour in a food processor and whiz until the mixture resembles coarse breadcrumbs. Add the egg and pulse until the mixture just comes together. Tip out on to a lightly floured board and press together into a ball. Flatten slightly, wrap with clingfilm and chill for 30 minutes.
3 Roll out the pastry thinly and use to line a 25cm tart tin. Gently press the pastry into the edges of the tin and leave the excess overhanging the sides. Chill for 20 minutes while you preheat the oven to 200C/Gas 6.
4 Line the pastry with foil and baking beans and bake for 15 minutes. Remove the foil and beans and return the pastry to the oven for another 5 minutes, until the pastry base is cooked and lightly golden. Reduce the oven temperature to its lowest setting, 110C/Gas1/2.
5 For the filling, whisk the egg yolks and sugar together in a bowl, then stir in the cream. Finally, add the lemon juice. Pour the filling into the pastry shell and bake for 35-45 minutes. The filling should have a slight wobble in the middle. Without opening the oven door, turn off the oven and leave the tart to cool slowly inside.
6 When completely cold, remove the tart from the oven and trim off the excess pastry level to the top of the tin. Finally, drain the lemon slices and arrange in circles on top of the tart. (It is important that both the candied lemons and the tart are at room temperature to prevent the custard from cracking.)
To drink...a Tuscan red can stand up to the bold flavors of the lamb. The 2006 Col d'Orcia "Spezieri" ($11) has delicious cherry flavors that pair well with the meat. Plus, this Sangiovese blend is a great value.
Good luck!!! =)