Jamie Oliver

Stuffed leg of lamb with rosemary and pine nuts

Made even better with homemade gravy

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Stuffed leg of lamb with rosemary and pine nuts

Serves 10
Cooks In1H 55M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    543
    27%
  • Fat
    30.0g
    43%
  • Saturates
    11.4g
    57%
  • Protein
    43.9g
    98%
  • Carbs
    10.9g
    4%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    543
    27%
  • Fat
    30.0g
    43%
  • Saturates
    11.4g
    57%
  • Protein
    43.9g
    98%
  • Carbs
    10.9g
    4%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

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

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Ingredients

  • 2 kg quality whole leg of lamb
  • 1 whole bulb garlic
  • ½ bunch fresh flat-leaf parsley
  • ½ bunch fresh rosemary , leaves picked, a few sprigs left whole
  • 4 anchovy fillets
  • 100 g ciabatta torn into chunks
  • 1 large handful pine nuts
  • 1 large handful green olives , stones removed and roughly chopped
  • 1 lemon , zest and juice of
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2 onions , peeled and roughly chopped
  • 2 carrots , roughly chopped
  • 2 sticks celery , roughly chopped
  • 1 bottle of red wine
  • 1 heaped tablespoon plain flour
  • 1 litre organic chicken or vegetable stock
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Method

Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it’ll be bursting with flavour. If you’ve never made homemade gravy before, give it a go – you can’t beat it!

Preheat your oven to 200ºC/400ºF/gas 6. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.

Make your stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape this mixture into a bowl, then add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, then get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.

Pack this stuffing into the pocket of the lamb, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper.

Place your roughly chopped onion, carrot and celery in a roasting tray with any remaining unpeeled garlic cloves and lay your lamb on top. Roast for about an hour and a half. In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Trust me – it is well worth doing and makes it juicy and delicious! When cooked, transfer the lamb to a board or platter to rest while you make your gravy.

Spoon off most of the fat from your tray, then put it on the hob over a low heat. Add the flour and mash everything together with a potato masher. Add a glass of red wine and bring to the boil, to cook off the alcohol. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes.

Sieve your gravy into a jug or pan, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point, your lamb will have been resting for around 15 minutes and will be perfect for serving. Dish it up and tuck in!

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