Ingredients

  • Serves 8-10 people
  • 150 g stale rustic bread  

  • 50 ml prosecco 

  • olive oil 

  • 1 lemon 

  • 4 cloves of garlic 

  • 1 dried red chilli 

  • 1 bunch of fresh mint (30 g) 

  • 4 anchovy fillets in oil (from sustainable sources)

  • 1 tbsp baby capers in brine 

  • 1 large butterflied leg of lamb (boned but shank bone left in)  - 2.5 kg

Stuffed Leg of Lamb
Recipe Courtesy of
Asian Food Network

Stuffed Leg of Lamb

This is a wonderful way to flavour and enjoy a leg of lamb. In the pictures you’ll see I cooked two the old-fashioned way over fire, and of course you’re welcome to do the same if you can, but I’ve written this recipe for roasting in a standard oven. Get some lovely local lamb from your butcher and get them to bone it, too.
  • Medium
  • 25 min
  • 70 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Medium
  • 3 steps
  • 10 Ingredients
  • 25 min
  • 70 min
  • 15 min

Instructions

  1. Preheat oven and make lamb seasoning

    • Preheat the oven to 200°C. Tear the bread into rough 2cm chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. 
    • Season generously with sea salt and black pepper, then leave to soak for 10 minutes. 
    • Peel the garlic and roughlychop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. 
    • Pulse into crumbs, then taste and season to perfection, if needed.


  2. Stuff and season lamb

    • Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. 
    • Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure.


  3. Roast lamb

    • Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). 
    • Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. 
    • Slice the lamb and spoon over the tray juices.


Plate and Serve!

Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg –or I love it stuffed into a sandwich.

Plate and Serve!

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Ingredients
  • Serves 8-10 people
  • 150 g stale rustic bread  

  • 50 ml prosecco 

  • olive oil 

  • 1 lemon 

  • 4 cloves of garlic 

  • 1 dried red chilli 

  • 1 bunch of fresh mint (30 g) 

  • 4 anchovy fillets in oil (from sustainable sources)

  • 1 tbsp baby capers in brine 

  • 1 large butterflied leg of lamb (boned but shank bone left in)  - 2.5 kg

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