Leg of lamb stuffed with olives, bread, pine nuts & herbs (Cosciotto d'agnello ripieno di olive, pane, pinoli e erbe aromatiche)

leg of lamb stuffed with olives, bread, pine nuts & herbs

Serves 8

  • 1 whole bulb spring garlic, broken into cloves, unpeeled

  • 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme), leaves picked

  • 6 slices higher-welfare pancetta

  • 3 anchovy fillets

  • 100 g rustic bread, torn into 2.5cm pieces

  • 1 large handful pine nuts

  • 1 handful green olives, stones removed

  • sea salt

  • freshly ground black pepper

  • 2 kg quality leg of lamb

  • 1 large bunch fresh rosemary

  • olive oil

  • 2 kg good roasting potatoes, peeled and halved

  • 1 sprig fresh bay leaves

  • 1 bottle red wine

Peel a couple of garlic cloves and pop them into a food processor – as it's whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper.



Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It's unusual to see rare or pink roasted meats in Italy, so we're going to cook our lamb like they do. Roast it for about an hour and a half at 200ºC/400ºF/gas 6. Trust me – it will be juicy and delicious! After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Remove the veg to a dish when cooked to keep them warm.



When the lamb is cooked, let it rest for 15 minutes. It's nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.

Nutritional Information

Leg of lamb stuffed with olives, bread, pine nuts & herbs (Cosciotto d'agnello ripieno di olive, pane, pinoli e erbe aromatiche)

On a bed of roasted potatoes and bay

0 foodies cooked this
Give this amazing Italian stuffed lamb recipe a go – it's absolutely blinding for your Sunday roast
Serves 8
1h 45m (plus resting time)
Super easy
Print this recipe
Method

Roasting a joint of lamb is still one of the most nostalgic times for me. A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday. This brilliant roast lamb dish uses Italian staples to make a delicious stuffing – it's nice to get all the herbs in the ingredients list, but if you can only get hold of a couple, don't worry. Try to buy the lamb from your own butcher or a supermarket with a qualified butcher's section. Tell them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned and removed. This sounds complicated but it's just butchers' jargon. It means the top half of the leg has the bone removed leaving just the ankle bone, allowing you to stuff it. For the veg, turnips, Jerusalem artichokes, celeriac, fennel and parsnips are all good.

Peel a couple of garlic cloves and pop them into a food processor – as it's whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper.

Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It's unusual to see rare or pink roasted meats in Italy, so we're going to cook our lamb like they do. Roast it for about an hour and a half at 200ºC/400ºF/gas 6. Trust me – it will be juicy and delicious! After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Remove the veg to a dish when cooked to keep them warm.

When the lamb is cooked, let it rest for 15 minutes. It's nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1348
    67%
  • Carbs 49.1g
    19%
  • Sugar 4.0g 4%
  • Fat 35.3g 50%
  • Saturates 10.8g 54%
  • Protein 50.2g 111%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 whole bulb spring garlic, broken into cloves, unpeeled

  • 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme), leaves picked

  • 6 slices higher-welfare pancetta

  • 3 anchovy fillets

  • 100 g rustic bread, torn into 2.5cm pieces

  • 1 large handful pine nuts

  • 1 handful green olives, stones removed

  • sea salt

  • freshly ground black pepper

  • 2 kg quality leg of lamb

  • 1 large bunch fresh rosemary

  • olive oil

  • 2 kg good roasting potatoes, peeled and halved

  • 1 sprig fresh bay leaves

  • 1 bottle red wine