Stuffed Leg of Lamb Recipe with Rosemary & Pine Nuts | Woolworths

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and still adds creaminess.

Make a pocket in the leg of lamb using a small knife.

Set the lamb aside after making the pocket.

In a food processor, add 2 cloves of garlic and remove the skin by pushing down with the heel of your hand.

Add a handful of parsley and half a bunch of rosemary to the processor.

Add anchovy fillets to the processor.

Pulse the mixture until well combined.

Transfer the mixture to a bowl.

Tear 100g of ciabatta into the processor and add a handful of pine nuts.

Pulse until the ciabatta is finely chopped for texture.

Remove the pit from the green olives and roughly chop them.

Add the chopped olives to the stuffing mixture.

Add lemon zest and cracked pepper to the stuffing mixture and mix well.

Stuff the lamb with the stuffing mixture.

Make a slip knot with kitchen twine and wrap it around the lamb to secure it.

Place rosemary sprigs under and over the lamb as needed.

Prepare the mirepoix with 2 carrots, 2 sticks of celery, and 2 onions, cutting them roughly.

Scatter the mirepoix in a roasting pan and place the lamb on top.

Drizzle olive oil over the lamb and mirepoix.

Preheat the oven to 200°C (392°F).

Roast the lamb in the oven for 1.5 hours, basting every 15 minutes with red wine.

After 1.5 hours, remove the lamb and let it rest for 15 minutes.

To make gravy, turn on low heat and add a tablespoon of plain flour to the roasting pan, stirring to combine.

Deglaze the pan with red wine and add 1 liter of chicken stock.

Simmer the gravy for 10 minutes until thickened.

Strain the gravy into a bowl.

Serve the stuffed lamb with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens