Rolled Roast Lamb with Festive Stuffing
We know that there is no 'standard' family, especially at Christmas. Maybe you are on your own, or maybe you've got a cast of thousands... either way, this recipe can be a great option. We have used a 1kg lamb leg, which is the minimum size recommendation (but don't worry, you can freeze any leftovers... if there are any!) However, if you want to scale up you can easily do so. Just increase the weight of your butterflied lamb leg and the amount of stuffing accordingly. While this could become a family favourite all year round, we think that you will especially like it at Christmas time as the stuffing is coloured with green, red and white! Perfect!
Recipe Tester Feedback: "I would be very proud to serve up this delicious dish for friends and family on Christmas Day or any other celebration. The fact that a novice like myself could stuff, roll and cook this amazing dish from scratch would totally surprise them and speaks to the ease of the instructions." - Sharree
No: Gluten / Egg
Contains: Dairy / Nuts
Preparation Time 15 minutes
Cooking Time 1 hour + resting time
Can be frozen
- almonds - 40g
- pecorino cheese - 60g, or Parmesan cheese
- fresh rosemary - handful
- fresh mint - handful
- fresh parsley - handful
- lamb leg - 1kg (de-boned and butterflied)
- artichoke - 3-4, hearts
- anchovy fillets - 6, optional
- semi dried tomatoes - 30g
- olive oil - drizzle
- water - 50g
- red wine - 50g
- vegetables of choice - roasted, to add to the pan, optional
- Preheat oven on full heat (e.g. 250C).
- Place almonds (20g only) into bowl. Process Speed 10 / 10 seconds, set almond meal aside.
- Place cheese (60g), rosemary (handful), mint (handful), parsley (handful) into bowl. Process Speed 8 / 8 seconds. Scrape down sides.
- Add remaining almonds (20g) into bowl. Chop Speed 5 / 4 seconds.
- Lay lamb flat on chopping board.
- Flatten artichoke hearts (3-4) with your palm and place over lamb.
- Spread herb mixture over the lamb.
- Lay anchovies (6 fillets), semi-dried tomatoes (30g) and almond meal over the lamb.
- Roll and tie lamb with cooking twine. If you would like to see a technique for this, check out the video we did for the pork loin:
- Drizzle with olive oil and add water (50g) and red wine (50g) into roasting tin. Add the rolled lamb to the tin, on top of the water and wine.
- Bake on high for 10 minutes, then reduce heat to 160C. If you wish to simultaneously cook roast vegetables, now is the time to add them to the roasting pan. Just throw them in there, wherever there is space!
- Bake for a further 50 minutes. A meat thermometer is invaluable here, to make sure that the lamb is cooked to perfection!
- Allow to rest for approximately 10 minutes, covered in aluminium foil.
- Slice the entire rolled roast and serve the meat with some filling using tongs.